NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

0.5 cup cooked quinoa

1 tsp lemon zest

1 tbsp lemon juice

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 (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with a pinch of sea salt and black pepper.

• 4

  Pat the chicken breast dry with a paper towel and season both sides with dried oregano, lemon zest, and the remaining sea salt and black pepper.

• 5

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

• 6

  Place the chicken in the skillet and sear for 3-4 minutes until a golden-brown crust forms.

• 7

  Flip the chicken, add the minced garlic to the pan, and transfer the skillet to the oven.

• 8

  Place the asparagus tray in the oven at the same time and roast everything for 10-12 minutes.

• 9

  Ensure the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 10

  Remove from the oven, drizzle the fresh lemon juice over the chicken, and serve immediately over the warm cooked quinoa.