NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 bunch asparagus spears

1 tsp smoked paprika

0.5 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil, half of the salt, and half of the pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken thighs evenly on both sides with the smoked paprika and the remaining salt and pepper.

• 5

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

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side until deeply golden and the internal temperature reaches 165°F.

• 7

  Add the minced garlic to the skillet during the final 60 seconds of cooking, stirring it into the pan juices until fragrant.

• 8

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