NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp of the olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  While the vegetables roast, season the chicken breast on both sides with the dried oregano, garlic powder, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast iron skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 6

  Lower the heat and pour the lemon juice and lemon zest into the pan, swirling to coat the chicken in the bright citrus glaze.

• 7

  Serve the seared chicken immediately alongside the roasted asparagus and the warm cooked quinoa.