NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 bunch Asparagus

0.25 cup Quinoa

0.5 tbsp Olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tablespoons of olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

  While the vegetables roast, season the chicken breast evenly with the remaining sea salt, black pepper, and fresh thyme.

• 5

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

• 6

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

• 7

  Reduce the heat to low and add the minced garlic, lemon zest, and lemon juice to the skillet, spooning the pan juices over the chicken for 1 minute.

• 8

  Serve the pan-seared chicken over a bed of pre-cooked quinoa alongside the roasted asparagus.