NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.13 cup dry quinoa

0.25 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small saucepan; bring to a boil, reduce to low, and simmer covered for 15 minutes.

• 3

  Trim the woody ends off the asparagus and place the spears on a baking sheet. Toss with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, season the chicken breast with the remaining salt, pepper, and chopped fresh rosemary.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of cooking, add the minced garlic and the juice of the half lemon to the skillet, spooning the juices over the chicken to glaze.

• 8

  Fluff the cooked quinoa with a fork and serve alongside the lemon-herb chicken and roasted asparagus.