NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

0.33 cup Cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the asparagus on a baking sheet and toss with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly with the remaining sea salt, black pepper, dried rosemary, and dried thyme.

• 5

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

• 6

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

• 7

  Reduce the heat to low and add the minced garlic, lemon juice, and lemon zest to the skillet, tossing the chicken to coat for 1 minute.

• 8

  Plate the chicken and roasted asparagus over the warm cooked quinoa and drizzle with any remaining pan juices.