NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet. Drizzle with 0.5 tbsp of olive oil and a pinch of sea salt and black pepper.

• 3

  Pat the chicken breast dry with paper towels. In a small bowl, combine the dried oregano, garlic powder, remaining sea salt, and black pepper. Rub the mixture evenly over both sides of the chicken.

• 4

  Heat the remaining 0.5 tbsp of olive oil in a medium oven-safe skillet over medium-high heat. Once hot, sear the chicken for 3-4 minutes until golden brown.

• 5

  Flip the chicken breast and transfer the skillet to the oven along with the baking sheet of asparagus. Roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 6

  While the chicken rests for 3 minutes, warm the pre-cooked quinoa in a small saucepan or microwave.

• 7

  Drizzle the fresh lemon juice and lemon zest over the chicken and asparagus.

• 8

  Serve the chicken and asparagus over the bed of fluffy quinoa and enjoy immediately.