NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet, drizzling with half of the olive oil and a pinch of salt and pepper.

• 3

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

• 4

  While the asparagus roasts, pat the chicken breast dry with a paper towel and season both sides evenly with garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  Remove the skillet from heat and squeeze the fresh lemon juice over the chicken to deglaze the pan and add brightness.

• 8

  Plate the warm cooked quinoa, top with the pan-seared chicken, and serve the roasted asparagus alongside.