Lemon Garlic Oregano Chicken with Asparagus

Complete Lean and Green meal: 1 lean, 3 green, 2 condiments

Yield: 4 servings

Total Time: 45 minutes

Ingredients

• 1¾ lbs. bone-in, skinless chicken thighs

• 1 small lemon, juiced (about 2 tbsp lemon juice)

• 2 cloves garlic, minced

• 2 tbsp fresh oregano, minced

• ¼ tsp each (or less) salt & black pepper

• 2 lbs. asparagus, trimmed

Directions

1. Preheat oven to 350⁰F.

2. Add the chicken to a medium-sized bowl. Add the lemon juice, garlic, oregano, salt and pepper, and toss to combine.

3. Roast chicken in oven until it reaches internal temperature of 165⁰F. Once chicken thighs are cooked, remove and set aside to rest.

4. Meanwhile, steam asparagus on stovetop or in microwave to desired doneness.

5. Serve asparagus with roasted chicken thighs.

Per Serving: 350 calories | 32g protein | 10g carbohydrate | 10g fat