NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

0.25 cup cooked quinoa

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle 0.5 tbsp of olive oil over the asparagus and toss with a pinch of sea salt and black pepper.

• 4

  In a small mixing bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, minced garlic, oregano, and thyme.

• 5

  Season the chicken breast with the remaining salt and pepper, then brush with half of the lemon-herb mixture.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until the internal temperature reaches 165°F.

• 7

  While the chicken is searing, roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 8

  Serve the chicken and roasted asparagus over the warm quinoa, drizzling the remaining lemon-herb sauce over the plate.