NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

10 medium asparagus spears

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the asparagus spears on the baking sheet with 1 teaspoon of olive oil, a pinch of sea salt, and a pinch of black pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast evenly with dried oregano, lemon zest, sea salt, and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 7

  Add the minced garlic and lemon juice to the skillet during the final minute of cooking, swirling to coat the chicken in the pan sauce.

• 8

  Serve the lemon-herb chicken alongside the roasted asparagus over a bed of warm cooked quinoa.