NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus spears

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  On the prepared baking sheet, toss the asparagus spears with 0.25 tbsp of the olive oil and a portion of the sea salt.

• 4

  Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat.

• 5

  Sear the chicken for 3-4 minutes per side until a golden-brown crust forms.

• 6

  Stir in the minced garlic, lemon juice, and lemon zest, letting the aromatics soften for 30 seconds.

• 7

  Transfer the skillet and the asparagus sheet to the oven and roast for 10-12 minutes.

• 8

  Ensure the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 9

  Plate the chicken and asparagus over the warm quinoa and garnish with fresh parsley.