NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Asparagus

0.25 cup Quinoa

0.75 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

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 small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and toss them on the baking sheet with 0.25 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 10-12 minutes until they are tender and slightly charred at the tips.

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  In the final minute of cooking, add the minced garlic, lemon juice, and lemon zest to the pan, swirling to combine and spooning the pan sauce over the chicken.

• 8

  Remove from heat and serve the chicken immediately alongside the roasted asparagus and pre-cooked fluffy quinoa.