NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the surface is beautifully browned.

• 7

  Mince the garlic and add it to the skillet during the final 60 seconds of cooking to avoid burning, then squeeze the juice of the half lemon over the chicken.

• 8

  Remove from heat and let the chicken rest for 3 minutes before slicing.

• 9

  Serve the chicken alongside the roasted asparagus and warm quinoa for a complete, balanced plate.