NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the prepared baking sheet.

• 3

  Drizzle 0.5 tbsp of the extra virgin olive oil over the asparagus and toss with a pinch of sea salt and black pepper.

• 4

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, lemon zest, minced garlic, and dried oregano to create a marinade.

• 5

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

• 6

  Heat a skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

• 7

  Place the seared chicken on the baking sheet with the asparagus and roast for 10-12 minutes until the chicken is cooked through.

• 8

  Let the chicken rest for 5 minutes before slicing and serving over the warm quinoa with a garnish of fresh parsley.