NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 clove garlic

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the dry quinoa with 0.5 cup of water, bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 3

  Prepare the asparagus by snapping off the tough ends and tossing the spears with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 4

  Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until they are crisp-tender and slightly golden.

• 5

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden brown.

• 7

  Lower the heat slightly and add the minced garlic, lemon juice, and lemon zest to the skillet, spooning the juices over the chicken for 2 minutes.

• 8

  Fluff the quinoa with a fork and plate it alongside the roasted asparagus, topping the quinoa with the zesty chicken breast.