NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

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 (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with half of the olive oil and a pinch of sea salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the chicken breast with the remaining sea salt, pepper, and dried oregano.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side until the internal temperature reaches 165°F.

• 6

  In the last minute of cooking, add the minced garlic to the skillet and sauté until fragrant, then pour in the lemon juice to deglaze the pan, spooning the juices over the chicken.

• 7

  Serve the chicken alongside the roasted asparagus and the warm cooked quinoa.