About the Recipe
4 skinless, boneless chicken breasts
1 ½ tbsp. oregano
1 ½ tbsp. olive oil
2 tsp. minced garlic
8 oz. (220g) asparagus
8 green onions, trimmed
1 tsp. avocado oil
1 ½ tbsp. white wine vinegar
1 packet 4 oz. (120g) rocket
✅Heat oven to 400°F (200°C).
✅Grate lemon rinds to equal 2 teaspoons, then halve the lemons and set aside. Combine lemon peel, oregano, oil, and garlic in a large bowl. Add chicken, season with salt and pepper and toss to cover.
✅Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 minutes, until the chicken is cooked through and browned.
✅Wait until slightly cooled then chop the chicken.
✅Heat the oil in a small pan over medium heat and cook the asparagus and green onions for 3 to 4 minutes or until tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.
✅Divide the lettuce over plates and top with asparagus and green onions. Drizzle with white wine vinegar and season with salt and pepper.
✅Serve with chicken and lemon halves.
Coach❤️Theah tip: Grill or cook extra chicken for the week to make other dishes with little cooking/prep time.
🆕Add Ons... Bacon, Avocado, extra grilled veggies