NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup quinoa, cooked

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 5

  While the asparagus roasts, season the chicken breast evenly with the remaining sea salt, black pepper, chopped rosemary, and thyme.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Reduce the heat to low, add the minced garlic and the juice from the lemon half to the pan, swirling to coat the chicken for 1 minute.

• 9

  Plate the chicken and roasted asparagus over the warm, fluffy quinoa and drizzle any remaining pan juices over the top.