NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 whole lemon

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small bowl, combine the dried rosemary, thyme, sea salt, and black pepper.

• 3

  Season both sides of the chicken thighs evenly with the herb mixture.

• 4

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Place the chicken thighs in the skillet and cook for 5-7 minutes per side until golden brown and cooked through.

• 6

  While the chicken cooks, mince the garlic and trim the woody ends off the asparagus.

• 7

  Remove the chicken from the pan and let it rest on a plate to keep the juices locked in.

• 8

  In the same skillet, add the asparagus and minced garlic, sautéing for 3-4 minutes until tender-crisp.

• 9

  Squeeze the fresh lemon juice over the chicken and asparagus before serving.