NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

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

  Trim the woody ends off the asparagus and toss with 0.25 tablespoons of olive oil, a pinch of salt, and a pinch of pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender.

• 4

  Season the chicken breast evenly with dried oregano, lemon zest, and the remaining salt and pepper.

• 5

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

• 6

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

• 7

  Reduce the heat to low, add the minced garlic and lemon juice to the pan, and spoon the pan juices over the chicken for 1 minute.

• 8

  Serve the chicken and roasted asparagus over a bed of warm cooked quinoa.