NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1.5 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the asparagus spears on the baking sheet with half of the olive oil, a pinch of sea salt, and a pinch of black pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast evenly with the dried thyme and the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for about 6 minutes per side until the internal temperature reaches 165°F.

• 6

  Add the minced garlic, lemon juice, and lemon zest to the skillet during the final minute of cooking, spooning the juices over the chicken.

• 7

  Plate the chicken and roasted asparagus over a bed of warm cooked quinoa and drizzle with any remaining pan sauce.