NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tablespoon of extra virgin olive oil and season with a pinch 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 the dried oregano, 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

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, swirling to combine and spooning the pan sauce over the chicken.

• 9

  Remove from heat and allow the chicken to rest for 3 minutes before slicing.

• 10

  Plate the sliced chicken alongside the roasted asparagus and the warm cooked quinoa.