NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

1 tbsp Olive oil

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 and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the asparagus and cherry tomatoes on the baking sheet with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the vegetables for 12 to 15 minutes until the asparagus is tender-crisp and the tomatoes have just begun to burst.

• 4

  While the vegetables roast, season the chicken breast on both sides with the dried oregano and the remaining salt and pepper.

• 5

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

• 6

  Add the chicken to the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 7

  Lower the heat to medium-low, add the minced garlic and lemon juice to the pan, and stir for 1 minute to create a light glaze over the chicken.

• 8

  Plate the chicken alongside the roasted vegetables and the warm cooked quinoa, drizzling any remaining pan juices over the top before serving.