NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 the asparagus with half of the olive oil and a pinch of the sea salt, tossing to coat evenly.

• 4

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

• 5

  While the vegetables roast, season the chicken breast on both sides with garlic powder, dried oregano, the remaining sea salt, and black pepper.

• 6

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

• 7

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

• 8

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into strips.

• 9

  Serve the sliced chicken alongside the roasted asparagus and warm quinoa, finishing the dish with a fresh squeeze of lemon juice.