NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1.5 tbsp extra virgin olive oil

1 tbsp ghee

1 clove garlic

0.5 whole lemon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a small 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 olive oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and dried oregano.

• 5

  Heat the remaining 1 tbsp olive oil and the ghee in a medium skillet over medium-high heat until the fat is shimmering.

• 6

  Add the chicken to the skillet and sear for 5 to 6 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  In the final 2 minutes of cooking, add the minced garlic and a generous squeeze of lemon juice to the pan, basting the chicken with the pan juices.

• 8

  Arrange the roasted asparagus and warm quinoa on a small plate, place the chicken on top, and garnish with fresh parsley and any remaining pan sauce.