NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tablespoon of olive oil and season with a pinch of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until they are crisp-tender and slightly browned.

• 5

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

• 6

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

• 7

  Place the chicken in the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the last 60 seconds of cooking, add the minced garlic, lemon juice, and lemon zest to the pan, spooning the juices over the chicken.

• 9

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

• 10

  Serve the sliced lemon herb chicken alongside the roasted asparagus and warm cooked quinoa.