NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

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

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 place them on the baking sheet, tossing with 0.5 tbsp of olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until slightly charred and tender.

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with dried oregano, garlic powder, and the remaining sea salt and black pepper.

• 5

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

• 6

  Place the chicken in the skillet and sear for 6-8 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 7

  Remove the skillet from heat and immediately sprinkle the lemon zest over the chicken, then squeeze the fresh lemon juice over both the chicken and the roasted asparagus.

• 8

  Serve the chicken and asparagus immediately over the warm, fluffy cooked quinoa.