NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.25 cup Quinoa

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the quinoa with 0.5 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until fluffy.

• 3

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tablespoons of olive oil and a pinch of sea salt.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.

• 5

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

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until cooked through and golden brown.

• 7

  Plate the chicken alongside the roasted asparagus and quinoa, finishing the dish with a bright squeeze of fresh lemon juice.