NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

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 (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with 0.5 tbsp of olive oil and a pinch of sea salt and black pepper, tossing to coat evenly.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

  Place the chicken in the hot skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 7

  Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

• 8

  Plate the chicken alongside the roasted asparagus and fluffy quinoa, then finish by drizzling the lemon juice over the chicken and vegetables for a bright, fresh finish.