NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and fresh rosemary.

• 5

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

• 6

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, spooning the juices over the chicken.

• 8

  Plate the chicken and roasted asparagus over the warm quinoa and drizzle with any remaining pan juices.