NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

10 medium asparagus spears

1 tbsp olive oil

0.5 tbsp olive oil

2 cloves garlic

0.5 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 (200°C) and prepare a rimmed baking sheet.

• 2

  Trim the woody ends off the asparagus spears and place them on the baking sheet.

• 3

  Mince the garlic cloves and toss them with the asparagus, 0.5 tbsp of olive oil, and a pinch of the sea salt.

• 4

  Spread the asparagus in a single layer and roast for 12-15 minutes until tender and slightly browned at the tips.

• 5

  While the asparagus roasts, pat the chicken breast dry with paper towels and season both sides with the remaining sea salt, black pepper, and dried oregano.

• 6

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

• 7

  Once the oil is shimmering, add the chicken breast and sear for 6-7 minutes per side without moving it, ensuring a deep golden crust forms.

• 8

  Check that the internal temperature of the chicken reaches 165°F (74°C), then remove from the heat and let it rest for 5 minutes.

• 9

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