NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 bunch Asparagus

1.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and spread them in a single layer on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with a small pinch of the sea salt and black pepper.

• 4

  Roast the asparagus for 12 to 15 minutes until the tips are slightly crisp and the stalks are tender.

• 5

  While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 1 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 6 to 8 minutes per side until golden brown and cooked through to 165°F.

• 8

  Add the minced garlic to the pan during the final minute of searing to infuse the chicken with flavor without burning the garlic.

• 9

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