NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken breast

2 cups asparagus

0.5 cup cooked quinoa

0.5 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a baking sheet, tossing with 0.5 tablespoon of olive oil, half of the salt, and half of the pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breasts with the dried oregano, remaining salt, remaining pepper, and minced garlic.

• 5

  Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

• 6

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

• 7

  Pour the lemon juice into the skillet during the last minute of cooking, swirling it around to coat the chicken.

• 8

  Divide the cooked quinoa, roasted asparagus, and lemon chicken into two meal prep containers.

• 9

  Garnish with fresh chopped parsley before sealing or serving.