NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tbsp olive oil, a pinch of salt, and pepper.

• 3

  Season the chicken breast on both sides with sea salt, black pepper, and dried thyme.

• 4

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

• 5

  Sear the chicken for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 6

  Roast the asparagus in the oven for 10-12 minutes until crisp-tender and slightly charred.

• 7

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

• 8

  Serve the chicken alongside the roasted asparagus and cooked quinoa, garnished with fresh chopped parsley.