NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh 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

  Rinse the quinoa under cold water and combine with 0.5 cup of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until fluffy.

• 2

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 3

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 4

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

• 5

  While the asparagus roasts, season the chicken breast with the dried oregano, remaining sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic, lemon juice, and lemon zest to the skillet, spooning the pan juices over the chicken to create a bright glaze.

• 8

  Plate the fluffy quinoa alongside the roasted asparagus and the lemon-herb chicken, drizzling any remaining pan sauce over the top.