NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tablespoons of the extra virgin 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 and slightly charred at the tips.

• 4

  Season the chicken breast on both sides with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 6

  Sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the exterior is beautifully golden.

• 7

  While the chicken rests, finely mince the garlic and whisk it with the lemon juice in a small bowl.

• 8

  Plate the chicken alongside the roasted asparagus and cooked quinoa, then drizzle the lemon-garlic mixture over the entire plate before serving.