NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 a pinch of black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the chicken breast on both sides with the dried oregano, remaining sea salt, and black pepper.

• 5

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

• 6

  Add the chicken breast to the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  During the last minute of cooking, add the minced garlic to the skillet and sauté until fragrant, then pour the lemon juice over the chicken to deglaze the pan.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes before slicing.

• 9

  Serve the sliced lemon-garlic chicken and roasted asparagus over the warm, fluffy cooked quinoa, drizzling any remaining pan juices over the top.