NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup asparagus spears

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the asparagus spears with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until they are tender with slightly charred tips.

• 4

  Season the chicken breast on both sides with the dried oregano, lemon zest, and the remaining sea salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.

• 6

  Sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Add the minced garlic and fresh lemon juice to the skillet during the last minute of cooking, spooning the juices over the chicken to glaze.

• 8

  Serve the chicken over the warm cooked quinoa with the roasted asparagus on the side.