NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 bunch Asparagus

0.25 cup Quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water and place in a small pot with 0.5 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 2

  Preheat your oven to 400°F. Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.5 tablespoon of olive oil and season with half of the sea salt and black pepper. Roast for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the chicken breast with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Reduce the skillet heat to low. Add the minced garlic, lemon juice, and lemon zest to the pan, stirring for 1 minute to create a glaze that coats the chicken.

• 7

  Fluff the quinoa with a fork and serve it alongside the lemon-glazed chicken and roasted asparagus.