NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the asparagus spears and halved cherry tomatoes on the baking sheet, then drizzle with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 12 to 15 minutes until the asparagus is crisp-tender and the tomatoes have just begun to burst.

• 4

  While the vegetables roast, season the chicken breast evenly with dried oregano, lemon zest, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until golden and cooked through.

• 6

  Reduce the heat to low, add the minced garlic and lemon juice to the pan, and toss to coat the chicken in the bright, acidic pan sauce.

• 7

  Fluff the pre-cooked quinoa and plate it alongside the roasted vegetables and chicken, finishing with a sprinkle of fresh parsley.