NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 bunch Asparagus

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet; toss with 0.5 tbsp of olive oil and half of the sea salt and black pepper.

• 3

  Roast the asparagus in the oven for 12-15 minutes until it is tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with the smoked paprika and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 6

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

• 7

  Reduce the heat to low, add the minced garlic to the pan for 30 seconds until fragrant, then deglaze the pan with the lemon juice.

• 8

  Remove from heat and serve the chicken immediately alongside the roasted asparagus, drizzling the pan juices over the chicken.