NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and fresh thyme leaves.

• 2

  Heat a medium skillet over medium-high heat and add 0.5 tablespoons of the extra virgin olive oil.

• 3

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

• 4

  While the chicken cooks, toss the asparagus spears on a baking sheet with the remaining 0.5 tablespoons of olive oil, minced garlic, and lemon zest.

• 5

  Roast the asparagus in a preheated oven at 400°F (200°C) for 10 to 12 minutes until vibrant green and slightly charred at the tips.

• 6

  Remove the chicken from the pan and drizzle immediately with fresh lemon juice to brighten the flavors.

• 7

  Serve the sliced chicken and roasted asparagus over the bed of warm cooked quinoa.