NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

1 bunch asparagus

0.5 tsp sea salt

0.25 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus spears and place them on the baking sheet, tossing with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the chicken breast dry with a paper towel and season both sides evenly with garlic powder, dried oregano, salt, and pepper.

• 5

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

• 6

  Place the chicken in the hot skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and let it rest on a cutting board for 3 to 5 minutes to lock in the juices before slicing.

• 8

  Plate the sliced chicken alongside the roasted asparagus and finish the dish with a generous squeeze of fresh lemon juice over everything.