NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

3 tbsp Dry quinoa

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Rinse quinoa and combine with 6 tbsp water in a small pot; bring to a boil, then simmer covered for 15 minutes until liquid is absorbed.

• 3

  Toss asparagus with 0.25 tbsp olive oil, sea salt, and black pepper on the baking sheet and roast for 12 minutes.

• 4

  Season chicken breast with garlic powder, dried oregano, sea salt, black pepper, and lemon zest.

• 5

  Heat remaining 0.5 tbsp olive oil in a skillet over medium-high heat and sear chicken for 6 minutes per side until golden and cooked through.

• 6

  Drizzle fresh lemon juice over the chicken and asparagus before serving atop the fluffy quinoa.