NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh thyme leaves

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper directly on the prepared tray.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  In the last minute of cooking, add the minced garlic, fresh thyme, and lemon juice to the pan, spooning the pan sauce over the chicken.

• 7

  Serve the chicken immediately with the roasted asparagus and pre-cooked fluffy quinoa.