NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus stalks and toss them on the baking sheet with 0.25 tbsp of olive oil and a portion of the sea salt and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are crisp-tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and the finely chopped fresh rosemary.

• 5

  Heat the remaining 0.5 tbsp of extra virgin olive oil in a large 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 and the outside is golden brown.

• 7

  Reduce the heat to low, then add the minced garlic, lemon juice, and lemon zest to the pan, stirring for 1 minute to create a light pan sauce to coat the chicken.

• 8

  Fluff the warm pre-cooked quinoa and plate it as a base, topping it with the lemon-herb chicken and the roasted asparagus stalks.