NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup quinoa

PREPARATION

• 1

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

• 2

  Mince the garlic cloves, rosemary, and thyme, then combine them in a small bowl with half of the olive oil, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel and rub the herb and garlic mixture thoroughly over all sides.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil on one side of the baking sheet.

• 5

  Place the chicken on the other side of the sheet, top with thin slices of lemon, and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken rests for 5 minutes, fluff the pre-cooked quinoa and serve it as a base for the roasted chicken and tender asparagus.