NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus

0.5 tbsp Olive oil

0.25 cup Quinoa

1 tbsp Lemon juice

1 tsp Lemon zest

2 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

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

  Snap off the woody ends of the asparagus and toss the spears with 0.5 tablespoon of olive oil, sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with dried oregano and dried thyme.

• 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 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In the final 2 minutes of cooking the chicken, add the minced garlic to the pan and sauté until fragrant, being careful not to burn it.

• 8

  Remove the skillet from the heat and immediately stir in the lemon juice and lemon zest, scraping up any browned bits from the pan to glaze the chicken.

• 9

  Serve the pan-seared chicken alongside the roasted asparagus over a bed of warm, fluffy cooked quinoa.