NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.25 cup Dry quinoa

0.5 cup Water

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees F. In a small saucepan, combine the dry quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed and the grains are fluffy.

• 2

  While the quinoa is simmering, season the chicken breast evenly on both sides with the sea salt, black pepper, and dried rosemary.

• 3

  On a parchment-lined baking sheet, toss the asparagus spears with 0.5 tablespoons of extra virgin olive oil, the minced garlic, and the fresh lemon juice.

• 4

  Roast the asparagus in the oven for 10-12 minutes until they are bright green and tender with slightly charred tips.

• 5

  While the asparagus roasts, heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat.

• 6

  Add the chicken breast to the skillet and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees F.

• 7

  Slice the chicken breast into strips and serve it over a bed of the fluffy quinoa, with the roasted lemon-garlic asparagus arranged on the side.