NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic clove and combine it in a small bowl with the dried rosemary, dried thyme, lemon zest, sea salt, and black pepper.

• 3

  Pat the chicken breast dry and rub with half of the herb mixture and 0.5 tbsp of olive oil.

• 4

  Toss the asparagus spears with the remaining 0.5 tbsp of olive oil and the rest of the herb mixture on the prepared baking sheet.

• 5

  Heat an oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

• 6

  Transfer the skillet to the oven along with the asparagus and roast for 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Serve the chicken and roasted asparagus over the warm cooked quinoa, finishing with a bright drizzle of fresh lemon juice.