NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and toss them on the sheet with 0.5 tablespoon of olive oil, a pinch of salt, and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and have a light, savory char.

• 4

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

• 5

  Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and sear for 6 to 8 minutes per side, ensuring the center is no longer pink and reaches 165°F.

• 7

  Turn off the heat and immediately pour the fresh lemon juice over the chicken, scraping up any browned bits from the pan.

• 8

  Plate the chicken alongside the roasted asparagus and garnish with the fresh lemon zest for a vibrant finish.