NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

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 (200°C).

• 2

  Pat the chicken breast dry with a paper towel to ensure a crispy sear, then season both sides evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Heat 0.5 tablespoon of olive oil in a medium oven-safe skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 3-4 minutes until a golden-brown crust forms, then flip the chicken.

• 5

  While the chicken sears, trim the woody ends off the asparagus and toss the spears with the remaining 0.25 tablespoon of olive oil and a pinch of salt on a small baking sheet.

• 6

  Transfer the skillet with the chicken and the baking sheet with the asparagus into the oven.

• 7

  Roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken breast while it rests.

• 9

  Serve the chicken and roasted asparagus over the warm, fluffy cooked quinoa.