NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

10 oz Asparagus spears

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Place the asparagus spears on the baking sheet and toss with half of the olive oil and a pinch of salt and pepper.

• 3

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

• 4

  Heat the remaining olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

• 5

  Transfer the chicken to the baking sheet with the asparagus and roast in the oven for 10 to 12 minutes until the chicken is cooked through.

• 6

  While roasting, whisk together the fresh lemon juice, lemon zest, and minced garlic in a small bowl to create the zesty glaze.

• 7

  Drizzle the lemon-garlic glaze over the hot chicken and asparagus, then serve immediately over the bed of warm quinoa.