NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Place the asparagus on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Arrange the seared chicken on a plate next to the roasted asparagus and the warm cooked quinoa.

• 8

  Garnish the entire dish with fresh lemon juice and lemon zest for a bright, clean finish.