NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them in a single layer on the prepared baking sheet.

• 3

  Drizzle 0.5 tbsp of extra virgin olive oil over the asparagus and toss to coat evenly.

• 4

  Sprinkle a pinch of sea salt and black pepper over the asparagus, then roast for 12-15 minutes until tender and slightly charred.

• 5

  While the asparagus is roasting, season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 0.5 tbsp 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

  Reduce the heat to low and add the minced garlic to the skillet, sautéing for 30-60 seconds until fragrant.

• 9

  Squeeze the juice of the half lemon over the chicken and sprinkle with fresh lemon zest before removing from heat.

• 10

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