NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus spears

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp lemon zest

0.25 cup low-sodium chicken broth

1 clove garlic

1 tsp fresh thyme leaves

1 tbsp fresh parsley

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with the olive oil and half of the sea salt and pepper.

• 3

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

• 4

  Season the chicken breast with the remaining salt and pepper, then sear in a non-stick skillet over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  Remove the chicken from the pan and let it rest on a plate; add the minced garlic to the same pan and sauté for 30 seconds until fragrant.

• 6

  Deglaze the pan by pouring in the chicken broth, lemon juice, and lemon zest, scraping up any flavorful browned bits.

• 7

  Whisk the arrowroot powder with a teaspoon of water to create a slurry, then stir it into the pan and simmer until the sauce thickens into a silky glaze.

• 8

  Stir in the fresh thyme and parsley, then spoon the sauce generously over the chicken and serve alongside the roasted asparagus and quinoa.