NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh 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

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tablespoon of olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

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

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Reduce the heat to low, add the minced garlic to the pan, and sauté for 30 seconds until fragrant.

• 8

  Pour the fresh lemon juice and lemon zest over the chicken, swirling the pan to create a light pan sauce.

• 9

  Plate the chicken alongside the fluffy cooked quinoa and roasted asparagus, drizzling any remaining lemon-garlic pan juices over the top.