NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp minced garlic

0.5 tsp dried oregano

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

• 3

  Season the chicken breast with dried oregano and the remaining salt and pepper.

• 4

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 5

  While the chicken cooks, roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 6

  In the final minute of cooking the chicken, add the minced garlic and lemon juice to the skillet, spooning the pan sauce over the meat to baste it.

• 7

  Serve the lemon-herb chicken over the warm quinoa with the roasted asparagus on the side.