2 lemons
1 ½ tbsp oregano
1 ½ tbsp olive oil
2 tsp minced garlic
4 skinless, boneless chicken breasts (around 5 oz. (150g) each)
8 oz (220g) asparagus
8 green onions, trimmed
1 tsp coconut oil
1 ½ tbsp white wine vinegar
4 oz (120g) of your favorite greens: spinach, arugula, kale or spring mix
1
Heat oven to 400°F (200°C).
2
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.
3
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.
4
Heat the coconut 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.
5
Divide the greens 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.
