NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 whole lemon

1 cup asparagus

0.33 cup cooked quinoa

PREPARATION

• 1

  Preheat the oven to 400°F and line a baking sheet with parchment paper.

• 2

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 3

  In a small bowl, whisk together half of the olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Rub the herb mixture evenly over the chicken breast and place it on the prepared baking sheet.

• 5

  Roast the chicken for 15 minutes.

• 6

  Toss the asparagus with the remaining olive oil and a pinch of salt, then add it to the baking sheet with the chicken.

• 7

  Roast for an additional 10 minutes until the chicken is cooked through and the asparagus is tender.

• 8

  Squeeze the fresh lemon juice over the chicken and asparagus.

• 9

  Serve the chicken and vegetables immediately alongside the warm cooked quinoa.