Chicken:
Chicken breasts (920g)
Olive oil (spray)
Red wine vinegar (~1 tbsp)
Lemon zest (1 lemon)
Lemon juice (1 lemon)
Honey (1 tsp)
Garlic (1 clove – grated)
Garlic powder (~1 tsp)
Oregano (~1 tsp)
Red pepper flakes (pinch)
Salt (~1-2 tsp)
Black pepper (~1-2 tsp)
Vegetables:
Asparagus (1,220g)
Olive oil (spray)
Garlic (3 cloves – minced)
Lemon zest (1)
Lemon juice (1/2)
Salt (~1 tsp)
Black pepper (~1 tsp)
Red pepper flakes (pinch)
Sauce:
Light sour cream (95g)
Garlic (2 cloves – grated)
Lemon juice (wedge)
Salt (pinch)
Black pepper (pinch)
Other:
Roma tomato (diced – optional)
Fat-free feta cheese (35g)
1. Flatten your chicken breasts and place in a mixing bowl or on a tray. Spray with olive oil then season with red wine vinegar, lemon zest, lemon juice, honey, grated garlic, garlic powder, dried oregano, red pepper flakes, salt, and black pepper. Mix well, then let marinade for however long you have.
2. To prep the sauce, combine the light sour cream, grated garlic, lemon juice, pinch of salt and black pepper.
3. Cut the asparagus in half, then place them on a baking tray and season with minced garlic, lemon zest and juice, salt, black pepper, a pinch of red pepper flakes. Place in a 450 degree (F) oven for ~15 minutes, or cooked through to your liking.
4. To sear the chicken, place it in an oiled skillet set over medium heat and let cook until color is developed on both sides and the internal temp reaches 165 degrees (F). Once done, place off to the side and dice up to serve. You can also cook the chicken in an air fryer or oven at 450 (F).
5. To prep, add the cooked asparagus to one side of each of your containers, and then add your diced chicken to the other side. Then top with your sauce (I just put it over the chicken), diced roma tomato, and some feta cheese. Enjoy 🙂
