NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and toss them on the baking sheet with 0.5 tablespoon of olive oil, half the sea salt, and half the black pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast on both sides with the remaining sea salt, black pepper, and dried oregano.

• 5

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

• 6

  Add the chicken breast to the skillet and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In a small ramekin, whisk together the lemon juice and minced garlic.

• 8

  Plate the chicken and roasted asparagus over the warm cooked quinoa and drizzle the lemon-garlic mixture over the entire dish.