NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus spears

0.75 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.25 tablespoons of the olive oil and a pinch of the salt and pepper.

• 3

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

• 4

  Heat the remaining 0.5 tablespoons of olive oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 5

  While the chicken cooks, roast the asparagus in the oven for 10-12 minutes until they are bright green and slightly charred.

• 6

  In the final minute of cooking the chicken, add the minced garlic, lemon juice, and lemon zest to the skillet, spooning the pan juices over the meat to glaze it.

• 7

  Plate the chicken and roasted asparagus over the warm cooked quinoa and drizzle with any remaining lemon-herb pan sauce.