NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon juice

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

  While the vegetables roast, season the chicken breast on both sides with the garlic powder, dried oregano, and the remaining salt and pepper.

• 5

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

• 6

  Place the chicken in the hot skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Plate the chicken alongside the fluffy cooked quinoa and roasted asparagus, finishing the dish with a fresh squeeze of lemon juice over the top.