NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Asparagus

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on the baking sheet, drizzling with half of the olive oil and a pinch of salt.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Add the minced garlic to the pan during the final minute of cooking, stirring constantly to release its aroma without browning it too deeply.

• 8

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