NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 bunch asparagus

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and mince the garlic cloves finely.

• 3

  Toss the asparagus on the baking sheet with 0.5 tablespoon of olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, season both sides of the chicken breast with the dried oregano, dried thyme, and the remaining salt and pepper.

• 6

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

• 7

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

• 8

  In the final minute of cooking the chicken, add the minced garlic to the pan and stir constantly until fragrant but not burnt.

• 9

  Remove the skillet from the heat and drizzle the lemon juice over the chicken to deglaze the pan.

• 10

  Serve the garlic herb chicken alongside the roasted asparagus and warm quinoa.