NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the trimmed asparagus spears with 0.5 tbsp of the olive oil and half of the sea salt and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until the spears are tender and slightly charred.

• 4

  Season the chicken breast evenly with the remaining sea salt, black pepper, lemon zest, and chopped rosemary.

• 5

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

• 6

  Sear the chicken for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Add the minced garlic and lemon juice to the skillet during the final minute of cooking, basting the chicken with the pan juices.

• 8

  Serve the chicken and roasted asparagus over the warm quinoa, drizzling any remaining pan juices over the top.