NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the asparagus spears and cherry tomatoes on the other side.

• 4

  Drizzle the lemon-herb marinade over the chicken and the vegetables, using a brush or clean hands to ensure everything is evenly coated.

• 5

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the tomatoes have just begun to burst.

• 6

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

• 7

  Fluff the warm cooked quinoa and place it in a shallow bowl, topping it with the roasted chicken, asparagus, and tomatoes.

• 8

  Garnish the entire dish with freshly chopped parsley and an extra squeeze of lemon if desired.