NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup quinoa

1 tbsp extra virgin olive oil

1 medium lemon

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 cup water

PREPARATION

• 1

  Rinse the quinoa and combine with the water in a small saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 2

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

• 3

  Toss the asparagus with 0.5 tablespoon of olive oil, a pinch of the salt, and pepper, then roast for 10 minutes until tender.

• 4

  Season the chicken breast with the remaining salt, pepper, and fresh thyme.

• 5

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

• 6

  Stir in the minced garlic, the juice of the lemon, and the zest of the lemon during the final 2 minutes of searing to create a light pan sauce.

• 7

  Fluff the quinoa with a fork and serve the sliced chicken and roasted asparagus over the top.