NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

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 on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Season the chicken breast evenly on both sides with the dried rosemary, dried thyme, lemon zest, and remaining salt and pepper.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.

• 5

  While the chicken cooks, place the asparagus in the oven and roast for 10 to 12 minutes until tender and slightly charred.

• 6

  Once the chicken is done, remove it from the skillet and let it rest; add the minced garlic and lemon juice to the hot pan, stirring for 1 minute to create a light pan sauce.

• 7

  Slice the chicken and serve it over the warm quinoa, drizzling the lemon-garlic pan sauce over the top, with the roasted asparagus on the side.