NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1 cup asparagus

1.5 tsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the quinoa with 0.5 cup of water, bring to a boil, then reduce heat and simmer covered for 15 minutes until the water is absorbed.

• 3

  Mince the garlic and whisk it in a small bowl with 1 teaspoon of olive oil, lemon juice, lemon zest, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast and trimmed asparagus on the prepared baking sheet, then drizzle the lemon-herb mixture over both, tossing the asparagus to coat.

• 5

  Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 6

  Drizzle the remaining 0.5 teaspoon of olive oil over the fluffed quinoa and serve immediately alongside the roasted chicken and vegetables.