NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Arrange the asparagus on the sheet and drizzle with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Roast the asparagus for 12-15 minutes until it is vibrant and tender-crisp.

• 4

  Season the chicken breast evenly on both sides with the dried oregano, garlic powder, and the remaining sea salt and black pepper.

• 5

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

• 6

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

• 7

  Turn off the heat, add the lemon juice to the pan to deglaze, and swirl to create a light sauce.

• 8

  Plate the warm quinoa, top with the chicken and roasted asparagus, and finish with a sprinkle of fresh parsley.