NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

0.5 cup cooked quinoa

0.5 tsp dried oregano

0.5 tsp garlic powder

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 them on the baking sheet, tossing with half of the olive oil, sea salt, and black pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast on both sides with dried oregano and garlic powder.

• 5

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

• 6

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

• 7

  During the final minute of cooking, squeeze the juice of the half lemon directly over the chicken to deglaze the pan and coat the meat.

• 8

  Plate the chicken alongside the roasted asparagus and the warm cooked quinoa for a balanced, clean lunch.