NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast tenders

1 cup asparagus

0.5 cup quinoa

1 tbsp 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

1 tbsp fresh parsley

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 toss with 0.5 tbsp of olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken tenders evenly with the dried oregano, garlic powder, and lemon zest.

• 5

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

• 6

  Place the chicken in the skillet and cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Remove the skillet from the heat, drizzle the lemon juice over the chicken, and sprinkle with fresh chopped parsley.

• 8

  Serve the zesty chicken tenders alongside the roasted asparagus and fluffy cooked quinoa.