NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 7

  In the final minute of cooking, add the minced garlic to the pan and squeeze the fresh lemon juice over the chicken to deglaze the pan.

• 8

  Plate the chicken alongside the roasted asparagus and the warm cooked quinoa, drizzling any remaining pan juices over the top.