NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.25 cup Cooked quinoa

1 tsp Lemon zest

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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 the spears on the baking sheet with 0.5 tablespoons of olive oil, a pinch of sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel and season both sides evenly with dried oregano, garlic powder, lemon zest, and the remaining sea salt and pepper.

• 4

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

• 5

  Place the chicken in the hot skillet and sear for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, roast the asparagus in the oven for 10 to 12 minutes until vibrant green and slightly charred.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes; while resting, deglaze the hot skillet with the fresh lemon juice, scraping up the flavorful browned bits.

• 8

  Slice the chicken and serve it over the warm quinoa with the roasted asparagus, drizzling the lemon pan sauce over the top.