NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked tri-color quinoa

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for about 6 minutes per side until the internal temperature reaches 165°F.

• 6

  Reduce the heat to low, add the minced garlic, lemon zest, and lemon juice to the skillet, stirring constantly for 1 minute to create a bright glaze.

• 7

  Plate the chicken alongside the roasted asparagus and fluffy quinoa, drizzling any remaining pan juices over the top.