NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried thyme

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 baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss with 0.25 tablespoons of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender.

• 4

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

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 8 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 pan juices over the chicken to glaze.

• 8

  Serve the chicken and roasted asparagus over the warm cooked quinoa, drizzling any remaining pan sauce over the top.