NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.13 cup dry quinoa

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse 0.25 cup dry quinoa under cold water. In a small pot, combine quinoa with 0.5 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

• 2

  Preheat your oven to 400°F.

• 3

  Trim the woody ends off 1 cup asparagus spears. Place them on a baking sheet, drizzle with 0.5 tbsp olive oil, and season with 0.125 tsp sea salt and 0.125 tsp black pepper.

• 4

  Season 6 oz chicken breast with 0.5 tsp dried oregano, 0.25 tsp garlic powder, 1 tsp lemon zest, and the remaining salt and pepper.

• 5

  Heat 0.5 tbsp olive oil in a medium skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  While the chicken cooks, place the asparagus in the oven and roast for 10-12 minutes until tender and slightly charred.

• 7

  Remove chicken from the pan and let it rest for 3 minutes. Squeeze 1 tbsp fresh lemon juice over the chicken.

• 8

  Fluff the quinoa with a fork. Serve the chicken alongside the roasted asparagus and quinoa.