NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss with 0.5 tablespoons of olive oil, 0.125 teaspoons of sea salt, and 0.125 teaspoons of black pepper.

• 3

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

• 4

  Season the chicken breast on both sides with the remaining salt, pepper, rosemary, and thyme.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a medium skillet over medium-high heat.

• 6

  Sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 7

  Reduce heat to low, add the minced garlic and fresh lemon juice to the pan, and spoon the juices over the chicken for 1 minute.

• 8

  Serve the zesty chicken over the warm cooked quinoa alongside the roasted asparagus.