NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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 and toss the spears with 1 tsp of olive oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast evenly with the dried thyme, dried rosemary, and the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat and sear the chicken breast for 6-7 minutes per side until golden and cooked through.

• 6

  Add the minced garlic, lemon zest, and lemon juice to the skillet during the last 2 minutes of cooking, spooning the juices over the chicken to create a light glaze.

• 7

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