NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

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 half of the olive oil, a pinch of sea salt, and black pepper on the prepared sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until it is tender and slightly charred.

• 4

  While the vegetables roast, season the chicken breast evenly with dried oregano, sea salt, black pepper, and minced garlic.

• 5

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

• 6

  Turn off the heat and add the lemon juice and zest to the skillet, swirling to coat the chicken in the bright, citrusy pan sauce.

• 7

  Plate the chicken alongside the roasted asparagus and cooked quinoa, drizzling any remaining pan sauce over the top.