NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves 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 for easy cleanup.

• 2

  Trim the woody ends from the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper, then toss to coat evenly.

• 4

  Roast the asparagus in the oven for 12-15 minutes until they are crisp-tender and slightly charred at the tips.

• 5

  While the asparagus roasts, season the chicken breast on both sides with the dried thyme, dried rosemary, and the remaining salt and pepper.

• 6

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

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  During the last 2 minutes of cooking, add the minced garlic and lemon juice to the pan, spooning the fragrant juices over the chicken.

• 9

  Slice the chicken and serve it over the warm cooked quinoa with the roasted asparagus on the side.