NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

0.5 medium lemon

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Season the chicken breast with the dried oregano, minced garlic, and the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 7

  Slice the chicken and serve it alongside the roasted asparagus and fluffy quinoa, finishing with a generous squeeze of fresh lemon juice.