NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

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

• 8

  Add the minced garlic to the skillet during the last 60 seconds of cooking to aromatically toast without burning.

• 9

  Plate the chicken over the warm cooked quinoa alongside the roasted asparagus.

• 10

  Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables before serving.