NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 bunch asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp cayenne pepper

0.25 tsp dried thyme

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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 0.25 tbsp olive oil, a pinch of the sea salt, and a pinch of the black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender with slightly charred tips.

• 4

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, and the remaining salt and pepper.

• 5

  Pat the chicken breast dry and coat both sides thoroughly with the prepared spice rub.

• 6

  Heat the remaining 0.5 tbsp olive oil in a heavy skillet or cast-iron pan over medium-high heat.

• 7

  Sear the chicken for 5 to 7 minutes per side until the crust is dark and the internal temperature reaches 165°F.

• 8

  Serve the blackened chicken over the warm quinoa with the roasted asparagus and a bright squeeze of fresh lemon.