NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and toss the spears on the baking sheet with 0.25 tablespoons of olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with the garlic powder and the remaining sea salt and black pepper.

• 5

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

• 6

  Place the chicken in the hot skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the meat is cooked through.

• 7

  Remove the skillet from the heat, drizzle the chicken with fresh lemon juice, and let it rest for 3 minutes to lock in the juices.

• 8

  Serve the pan-seared chicken alongside the roasted asparagus over a bed of warm cooked quinoa.