NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 cup cooked quinoa

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the asparagus spears with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.

• 3

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

• 4

  Season the chicken breast evenly with the remaining sea salt, black pepper, and the fresh lemon zest.

• 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 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of cooking, add the minced garlic and fresh thyme to the pan to infuse the oil.

• 8

  Remove the skillet from the heat, drizzle the fresh lemon juice over the chicken, and let it rest for 3 minutes.

• 9

  Plate the chicken alongside the roasted asparagus and serve over the warm, fluffy quinoa.