NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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. Drizzle with 0.5 tbsp of olive oil and season with half of the salt and 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 breast on both sides with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 7

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, spooning the liquid over the chicken to glaze it.

• 8

  Serve the pan-seared chicken alongside the roasted asparagus and the warm cooked quinoa.