NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.13 cup quinoa

0.5 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

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 combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 2

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

• 3

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

• 4

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

• 5

  Season the chicken breast evenly on both sides with the dried oregano and lemon zest.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Add the minced garlic and lemon juice to the skillet during the last minute of cooking, spooning the juices over the chicken to create a light glaze.

• 8

  Fluff the cooked quinoa with a fork and serve the chicken and roasted asparagus over the grains.