NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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 toss the spears with 0.5 tablespoon 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 to 15 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  Remove the skillet from the heat, drizzle the fresh lemon juice over the chicken, and let it rest for 5 minutes before slicing.

• 8

  Serve the sliced chicken and roasted asparagus over a bed of warm, fluffy quinoa.