Speedy Lemon Herb Chicken with Asparagus

• 2 medium Chicken breasts
• 1 bunch Asparagus spears
• 2 tablespoons Olive oil
• 1 medium Lemon
• 1 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

1. 1

   Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and oregano.

2. 2

   Trim the woody ends off the asparagus spears.

3. 3

   Heat olive oil in a large skillet over medium-high heat.

4. 4

   Add chicken to the hot skillet and cook for 5-7 minutes per side, or until cooked through and golden brown.

5. 5

   While chicken cooks, slice the lemon in half. Squeeze the juice from one half over the chicken and asparagus.

6. 6

   Add asparagus to the skillet during the last 5-7 minutes of chicken cooking. Cook until tender-crisp.

7. 7

   Remove chicken and asparagus from the skillet. Slice the remaining lemon half into wedges for serving.

8. 8

   Serve immediately with lemon wedges.

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