NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears on the sheet with 0.5 tbsp olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are vibrant green and slightly charred at the tips.

• 4

  Pat the chicken breast dry and season both sides evenly with dried oregano, garlic powder, sea salt, black pepper, and fresh lemon zest.

• 5

  Heat the remaining 0.5 tbsp olive oil in a cast-iron or stainless steel skillet over medium-high heat.

• 6

  Place the chicken in the hot pan and sear for 5-7 minutes per side until a golden-brown crust forms and the center reaches 165°F.

• 7

  Pour the fresh lemon juice into the pan during the last 60 seconds of cooking, spooning the juices over the chicken to lock in moisture.

• 8

  Plate the chicken alongside the roasted asparagus and fluffy cooked quinoa for a balanced, nutrient-dense lunch.