NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

10 spears Asparagus

0.25 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends from the asparagus and toss the spears on the sheet with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

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

• 4

  Season the chicken breast on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.

• 5

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

• 6

  Sear the chicken for 6 to 8 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 7

  Allow the chicken to rest for 3 minutes before slicing to ensure it remains juicy.

• 8

  Serve the chicken alongside the roasted asparagus and fluffy quinoa, finishing with a bright squeeze of lemon juice over the plate.