NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 cup Asparagus spears

2 tsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Fresh lemon juice

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 spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 1 teaspoon of olive oil and season with a pinch of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, season the chicken thighs on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.

• 6

  Heat the remaining 1 teaspoon of olive oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 7

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

• 8

  Plate the seared chicken alongside the roasted asparagus and drizzle everything with the fresh lemon juice before serving.