NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.25 cup 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

  Rinse the quinoa under cold water and place in a small saucepan with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 2

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

• 3

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

• 4

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred at the tips.

• 5

  While the asparagus roasts, season the chicken breast on both sides with the dried oregano, garlic powder, lemon zest, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 7

  During the last minute of cooking, pour the fresh lemon juice into the skillet to deglaze the pan, spooning the citrus juices over the chicken.

• 8

  Fluff the quinoa with a fork and serve it alongside the lemon chicken and roasted asparagus.