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 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with 0.5 tbsp of extra virgin olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until the tips are slightly charred and the stalks are tender.

• 5

  While the asparagus roasts, season the chicken breast evenly on both sides with the garlic powder, dried oregano, and the remaining salt and pepper.

• 6

  Heat a heavy skillet over medium-high heat with the remaining 0.5 tbsp of extra virgin olive oil.

• 7

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

• 8

  Remove the chicken from the skillet and let it rest for 3 minutes to lock in the juices before slicing.

• 9

  Serve the sliced chicken over the warm cooked quinoa alongside the roasted asparagus, finishing the dish with a bright squeeze of fresh lemon juice.