NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 medium lemon

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  While asparagus roasts, season the chicken breast on both sides with dried oregano, sea salt, black pepper, and minced garlic.

• 5

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

• 6

  Add the chicken to the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  During the last minute of cooking, squeeze the juice of the lemon over the chicken to deglaze the pan and add brightness.

• 8

  Serve the chicken alongside the roasted asparagus and the warm cooked quinoa for a balanced, clean lunch.