NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 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 ensure your quinoa is cooked and fluffy.

• 2

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

• 3

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

• 4

  While the asparagus roasts, season the chicken breast evenly with dried oregano, garlic powder, lemon zest, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 6

  Squeeze fresh lemon juice into the skillet during the last minute of cooking to glaze the chicken.

• 7

  Serve the pan-seared chicken alongside the roasted asparagus and the fluffy quinoa.