NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 cup cooked quinoa

10 medium asparagus spears

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried oregano

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 spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of the olive oil and season with a portion of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, season the chicken breast on both sides with the remaining sea salt, black pepper, and the dried oregano.

• 6

  Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6-8 minutes per side, or until the internal temperature reaches 165°F.

• 8

  In the final 2 minutes of cooking, add the minced garlic to the pan and stir constantly until fragrant.

• 9

  Pour the lemon juice and lemon zest into the pan, using a spoon to baste the chicken with the pan juices for 1 minute.

• 10

  Plate the warm cooked quinoa, top with the lemon-herb chicken, and serve alongside the roasted asparagus garnished with fresh parsley.