NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Deglaze the skillet by pouring in the lemon juice over the chicken during the last minute of cooking, allowing it to create a light pan sauce.

• 7

  Serve the chicken and roasted asparagus over the warm cooked quinoa, garnishing with fresh chopped parsley for a bright finish.