NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus

1 clove garlic

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat half of the olive oil in a cast-iron skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, toss the asparagus with the remaining olive oil, minced garlic, and chopped rosemary.

• 5

  Roast the asparagus in a separate pan at 400°F for 8-10 minutes until tender-crisp and slightly charred.

• 6

  During the last 2 minutes of chicken cooking, add the fresh thyme and a squeeze of lemon juice to the skillet, spooning the juices over the meat.

• 7

  Serve the crispy chicken over a bed of warm quinoa with the roasted asparagus on the side.