NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp sea salt

0.5 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 toss the spears with 0.5 tbsp of olive oil, 0.25 tsp salt, and 0.25 tsp pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast evenly with dried oregano, garlic powder, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron or stainless steel skillet over medium-high heat.

• 6

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

• 7

  During the last minute of cooking, pour the lemon juice and lemon zest over the chicken, using a spoon to baste the meat with the pan juices.

• 8

  Plate the fluffy cooked quinoa and top with the lemon-herb chicken and roasted asparagus spears.