NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 10-12 minutes until tender yet still vibrant and slightly crisp.

• 4

  While the asparagus roasts, season the chicken breast evenly with the remaining salt, pepper, and dried oregano.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F.

• 6

  Add the minced garlic and lemon juice to the skillet during the last minute of cooking, spooning the pan juices over the chicken to glaze it.

• 7

  Transfer the chicken to a plate alongside the roasted asparagus and drizzle with any remaining lemon-garlic pan juices before serving.