NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 tbsp olive oil

1 cup asparagus spears

1 tbsp parmesan cheese

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tablespoons of the olive oil, 0.25 teaspoons of sea salt, and 0.125 teaspoons of black pepper.

• 3

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

• 4

  While the asparagus is roasting, season the chicken breast evenly with the remaining sea salt and black pepper.

• 5

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

• 6

  Place the chicken in the hot skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Add the minced garlic to the skillet during the final minute of cooking, stirring constantly to avoid burning.

• 8

  Remove the skillet from the heat, then drizzle the chicken with lemon juice and sprinkle with fresh lemon zest.

• 9

  Plate the chicken alongside the roasted asparagus and finish with a sprinkle of parmesan cheese.