NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Pat the chicken breast dry and season both sides evenly with the dried oregano, garlic powder, remaining sea salt, and black pepper.

• 4

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

• 5

  Sear the chicken for 3 to 4 minutes on one side until a golden-brown crust forms, then flip the breast.

• 6

  Transfer the skillet and the baking sheet of asparagus to the oven and roast for 8 to 10 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice and lemon zest over the chicken to brighten the flavors.

• 8

  Serve the chicken and roasted asparagus alongside the warm cooked quinoa.