NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic and lemon zest to the pan, stirring constantly to avoid burning.

• 8

  Pour the lemon juice into the pan to deglaze, scraping up any browned bits, and spoon the pan sauce over the chicken.

• 9

  Plate the warm cooked quinoa and top with the roasted asparagus and lemon herb chicken, drizzling any remaining pan juices over the top.