NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 tbsp olive oil

0.25 cup quinoa

1 tbsp lemon juice

0.5 tsp lemon zest

2 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until they are crisp-tender and slightly charred at the tips.

• 5

  While the vegetables roast, season the chicken breast evenly with the dried oregano and the remaining salt and pepper.

• 6

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

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  In the final 2 minutes of cooking, add the minced garlic, lemon juice, and lemon zest to the pan, basting the chicken with the pan juices.

• 9

  Plate the cooked quinoa and top with the lemon-herb chicken, serving the roasted asparagus alongside for a complete, clean meal.