NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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 toss the spears on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are crisp-tender and slightly charred.

• 4

  Season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 6

  Sear the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Add the minced garlic to the pan during the last minute of cooking, then squeeze the fresh lemon juice over the chicken to deglaze the pan.

• 8

  Plate the chicken alongside the roasted asparagus and the warm cooked quinoa, drizzling any remaining pan juices over the top.