NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.75 tbsp olive oil

0.5 cup cooked quinoa

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss the trimmed asparagus with 0.25 tbsp of olive oil and a portion of the sea salt and black pepper on a parchment-lined baking sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

  Season the chicken breast evenly on both sides with garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 5

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

• 6

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

• 7

  Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.

• 8

  Serve the sliced chicken and roasted asparagus over a bed of warm quinoa with a fresh squeeze of lemon juice over the top.