Ingredients:

  • 4 boneless, skinless chicken thighs (about 1 lb / 450 g)
  • 2 tablespoons olive oil (30 mL)
  • 4 cloves garlic, minced
  • 2 lemons (zested and juiced)
  • 1 teaspoon dried oregano (5 g)
  • Salt and pepper to taste
  • 1 lb fresh asparagus, trimmed (450 g)
  • 1 tablespoon butter (15 g)
  • Salt and pepper to taste

Instructions:

  1. Pat chicken thighs dry, season with salt, pepper, and oregano. Heat olive oil in a large skillet over medium-high heat.
  2. Add chicken thighs to the skillet. Cook until browned, about 5-7 minutes per side, until reaching an internal temperature of 165°F (75°C). Remove chicken from the skillet and set aside.
  3. In the same pan, add minced garlic and sauté for 1 minute until fragrant. Stir in lemon zest and juice, simmer for 2 minutes.
  4. Add trimmed asparagus to the skillet, stirring to coat in the sauce. Season with salt and pepper. Cook for 5-7 minutes until tender but still crisp.
  5. Return the chicken to the skillet, nestling it among the asparagus. Allow everything to warm together for another 2-3 minutes.
  6. Plate the chicken and asparagus, drizzling with any remaining pan sauce.