NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1.5 tbsp extra virgin olive oil

10 medium asparagus spears

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

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

• 5

  Remove the chicken from the pan and let it rest on a plate.

• 6

  In the same skillet, add the remaining 0.5 tablespoon of olive oil and the asparagus spears.

• 7

  Sauté the asparagus for 3-4 minutes until vibrant green and slightly charred, adding the minced garlic in the last 60 seconds.

• 8

  Squeeze the juice of half a lemon over the chicken and asparagus, then garnish with freshly chopped parsley before serving.