NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.5 tablespoon of olive oil and sprinkle with half of the sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the skillet from the heat, drizzle the fresh lemon juice over the chicken, and let it rest for 5 minutes.

• 9

  Fluff the pre-cooked quinoa and place it in a bowl or on a plate.

• 10

  Slice the chicken and serve it alongside the roasted asparagus over the bed of quinoa.