NUTRITION

SERVINGS

INGREDIENTS

2 oz Chicken breast

0.5 tbsp Olive oil

1 cup Asparagus spears

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and trim the woody ends off the asparagus spears.

• 2

  Toss the asparagus with half of the olive oil, a pinch of the sea salt, and a pinch of the black pepper on a rimmed baking sheet.

• 3

  Roast the asparagus for 10 to 12 minutes until they are tender yet still have a slight snap.

• 4

  Season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a small skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 6

  Add the minced garlic to the skillet during the last minute of cooking, then pour in the lemon juice to deglaze the pan.

• 7

  Serve the seared chicken alongside the roasted asparagus, drizzling any remaining lemon-garlic pan juices over the top before eating.