NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus

0.13 cup quinoa

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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 on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

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

• 4

  While the vegetables roast, season the chicken breast evenly with the dried rosemary and remaining salt and pepper.

• 5

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

• 6

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, spooning the juices over the chicken as they bubble.

• 8

  Plate the cooked quinoa and top with the roasted asparagus and the lemon-herb chicken breast, drizzling any remaining pan juices over the top.