NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Toss the asparagus with half of the olive oil and a portion of the sea salt and black pepper on the baking sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until it is crisp-tender and slightly charred.

• 4

  Season the chicken breast evenly on both sides with the remaining sea salt, black pepper, rosemary, and thyme.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through.

• 6

  Add the minced garlic to the skillet during the final 2 minutes of cooking, stirring until it becomes aromatic.

• 7

  Plate the chicken and roasted asparagus over the fluffy cooked quinoa and finish with a bright squeeze of fresh lemon juice.