NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.5 cup quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

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. Drizzle with half of the olive oil and toss with one minced garlic clove, a pinch of salt, and pepper.

• 3

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

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken breast and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 6

  During the last minute of cooking the chicken, add the remaining minced garlic to the skillet and sauté until fragrant, then pour in the lemon juice to deglaze the pan.

• 7

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 8

  Serve the sliced chicken over the cooked quinoa with the roasted asparagus on the side, spooning any remaining pan juices over the top.