NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup quinoa

PREPARATION

• 1

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

• 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 toss the spears with 0.5 tbsp of olive oil and a pinch of sea salt on the baking sheet.

• 4

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 5

  Season the chicken breast evenly on both sides with the dried oregano, sea salt, and black pepper.

• 6

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

• 7

  Mince the garlic and add it to the skillet with the lemon juice during the final 60 seconds of cooking to create a light pan sauce.

• 8

  Fluff the quinoa with a fork and serve the sliced chicken on top, drizzling with any remaining pan juices, alongside the roasted asparagus.