NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together 0.5 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Place the chicken breast in a shallow dish and pour half of the lemon-herb marinade over it, ensuring it is well coated.

• 4

  Toss the asparagus spears on the prepared baking sheet with the remaining 0.5 tablespoon of olive oil and a tiny pinch of salt.

• 5

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

• 6

  While the asparagus is roasting, heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Plate the pan-seared chicken over the warm cooked quinoa and serve with the roasted asparagus on the side.