NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with 0.25 tablespoons of olive oil, a pinch of sea salt, and black pepper on the prepared sheet.

• 3

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

• 4

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

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side.

• 6

  During the final 2 minutes of cooking, add the minced garlic, rosemary sprig, and lemon juice to the pan, basting the chicken with the fragrant liquid.

• 7

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 8

  Assemble your plate by placing the chicken and roasted asparagus over the warm quinoa, drizzling any remaining pan juices over the top.