NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

12 medium Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and toss with minced garlic and a pinch of salt and pepper.

• 4

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

• 5

  Season the chicken breast evenly on both sides with the remaining sea salt and black pepper.

• 6

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

• 7

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 8

  Plate the seared chicken alongside the roasted asparagus and warm quinoa.

• 9

  Finish the dish with a fresh squeeze of lemon juice and a sprinkle of chopped parsley.