NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water, then place it in a small saucepan with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy.

• 3

  Trim the woody ends off the asparagus and place the spears on the prepared baking sheet. Drizzle with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper. Roast in the oven for 10-12 minutes until tender.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat. Add the chicken breast and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  During the last minute of cooking the chicken, add the minced garlic and lemon juice to the pan. Swirl to coat the chicken in the bright, aromatic sauce.

• 7

  Plate the fluffy quinoa, top with the lemon-herb chicken, and serve the roasted asparagus alongside for a clean, balanced meal.