NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

1 tbsp olive oil

0.5 oz slivered almonds

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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 and toss the spears with 0.5 tbsp olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Season the chicken breast on both sides with the dried oregano, lemon zest, and the remaining salt and pepper.

• 4

  Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 5

  While the chicken is searing, roast the asparagus in the oven for 10 to 12 minutes until tender but still bright green.

• 6

  During the final 3 minutes of roasting, sprinkle the slivered almonds over the asparagus to toast them until fragrant.

• 7

  Mince the garlic and add it to the skillet with the chicken for the last minute of cooking to infuse the meat with flavor.

• 8

  Remove from heat and drizzle the fresh lemon juice over the chicken and roasted vegetables before serving.