NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

1 tsp Dried oregano

1 clove Garlic

0.5 whole Lemon

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

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

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 7

  Remove the skillet from the heat and squeeze the fresh lemon juice over the chicken, allowing it to rest for 3 minutes.

• 8

  Place the warm cooked quinoa on a plate, top with the roasted asparagus and sliced chicken, then garnish with freshly chopped parsley.