NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until it is tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly with dried oregano, lemon zest, and a pinch of salt and pepper.

• 5

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

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 7

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, swirling to coat the chicken in the bright pan sauce.

• 8

  Plate the chicken and roasted asparagus over the warm cooked quinoa and drizzle any remaining pan juices over the top.