NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 bunch asparagus

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with half of the sea salt and black pepper.

• 4

  Pat the chicken thighs completely dry with paper towels to ensure a good sear.

• 5

  Season both sides of the chicken thighs with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a large oven-safe skillet over medium-high heat.

• 7

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  While the chicken is searing, slide the asparagus into the oven and roast for 10-12 minutes until tender and slightly charred.

• 9

  Remove the chicken from the pan and let it rest for 3 minutes.

• 10

  Serve the chicken alongside the roasted asparagus and finish the entire plate with a fresh squeeze of lemon juice.