NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.25 cup cooked quinoa

1 tbsp fresh lemon juice

1 tsp lemon zest

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with paper towels and season both sides evenly with the sea salt, black pepper, and dried oregano.

• 3

  Heat 0.5 tbsp of the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Sear the chicken for 3 to 4 minutes per side until a golden-brown crust forms, then remove the pan from the heat.

• 5

  In a small bowl, toss the trimmed asparagus with the remaining 0.5 tbsp of olive oil, minced garlic, and lemon zest until well coated.

• 6

  Place the seared chicken and the seasoned asparagus onto the prepared baking sheet in a single layer.

• 7

  Roast in the oven for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 8

  Serve the chicken and asparagus over the warm cooked quinoa and drizzle with fresh lemon juice for a bright finish.