NUTRITION

SERVINGS

INGREDIENTS

150 g Chicken Breast

6 Asparagus Spears

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Mixed Fresh Herbs

PREPARATION

• 1

  Preheat the oven to 400°F (200°C).

• 2

  In a small bowl, mix lemon juice, olive oil, minced garlic, and mixed fresh herbs.

• 3

  Pat the chicken breast dry and then brush half of the lemon herb mixture over both sides of the chicken.

• 4

  Place the chicken on a lightly oiled baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165°F (74°C).

• 5

  Meanwhile, toss the asparagus spears with any remaining herb mixture, a pinch of salt, and pepper. Lay them on a separate baking tray.

• 6

  Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

• 7

  Prepare the cooked quinoa as per package instructions if not pre-cooked.

• 8

  Plate the cooked quinoa, top with sliced crispy lemon herb chicken, and arrange the roasted asparagus on the side.

• 9

  Drizzle any extra pan juices over the chicken and serve immediately.