Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lb fresh asparagus
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 lemon, sliced into rounds

Instructions:

  1. Use a meat mallet to pound the chicken breasts to a uniform 1-inch thickness to ensure even cooking.
  2. In a bowl, whisk together 1 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss in the chicken and marinate for 10–15 minutes.
  3. Place an oven-safe skillet over medium-high heat. Once shimmering, add chicken breasts and sear for 3–4 minutes per side until a mahogany-colored crust forms.
  4. Arrange trimmed asparagus around the chicken in the skillet. Drizzle asparagus with 1 tbsp olive oil and salt, then top with lemon slices.
  5. Transfer the entire skillet to a preheated oven at 400°F (200°C) and roast until the chicken reaches the safe internal temperature.