NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs completely dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.

• 3

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of salt directly on the baking sheet.

• 4

  Heat the remaining olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.

• 5

  Place the chicken thighs in the skillet and sear for 5 to 6 minutes per side until deeply golden and the internal temperature reaches 165°F.

• 6

  While the chicken is searing, place the asparagus in the oven and roast for 10 to 12 minutes until tender and slightly charred.

• 7

  Mince the garlic clove and add it to the skillet during the final minute of cooking, tossing it in the pan juices to release its aroma without burning.

• 8

  Remove from heat and squeeze the fresh lemon juice over both the chicken and the roasted asparagus before serving.