NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

12 medium asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Toss the asparagus with 0.5 tbsp of olive oil and half of the sea salt and black pepper on the prepared sheet.

• 3

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

• 4

  Season the chicken breast evenly with the remaining sea salt, black pepper, dried oregano, and lemon zest.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the surface is golden.

• 7

  Add the minced garlic and lemon juice to the skillet during the last minute of cooking, spooning the juices over the chicken.

• 8

  Serve the chicken and roasted asparagus over a bed of warm quinoa, drizzling any remaining pan juices on top.