Ingredients:

  • 2 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon dried Italian herbs (a blend of oregano, basil, rosemary, thyme - 5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 pound asparagus, trimmed (450g)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon red pepper flakes (optional - 1.25 ml)

Instructions:

  1. In a small bowl, combine olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper.
  2. Place chicken breasts in the bowl and coat evenly with the marinade.
  3. Heat a large skillet over medium-high heat. Add marinated chicken breasts and sear for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from skillet and set aside.
  4. Add olive oil to the same skillet. Add minced garlic and red pepper flakes (if using) and sauté for 30 seconds, or until fragrant.
  5. Add trimmed asparagus to the skillet and cook for 3-5 minutes, or until tender-crisp, stirring occasionally. Season with salt.
  6. Slice the chicken breasts and serve immediately with the garlicky asparagus.