NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.

• 4

  Season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and fresh thyme.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through.

• 6

  During the last minute of cooking, add the minced garlic and lemon zest to the pan, stirring until fragrant.

• 7

  Pour the fresh lemon juice over the chicken to deglaze the pan, swirling to create a light, zesty glaze.

• 8

  Plate the chicken and roasted asparagus over a bed of warm cooked quinoa and drizzle with any remaining pan juices.