NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, half of the salt, and half of the pepper.

• 3

  Pat the chicken breast dry with a paper towel and season both sides evenly with the dried rosemary, thyme, lemon zest, and the remaining salt and pepper.

• 4

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

• 5

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 6

  While the chicken is searing, slide the asparagus into the oven and roast for 10 to 12 minutes until tender and slightly charred at the tips.

• 7

  Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes to lock in the juices before slicing into strips.

• 8

  Plate the sliced chicken over the warm cooked quinoa alongside the roasted asparagus, then finish with a drizzle of fresh lemon juice and minced garlic.