NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

0.75 tbsp extra virgin olive oil

1 tbsp fresh 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 (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Drizzle the lemon-herb marinade over the chicken and asparagus, using a brush or clean hands to ensure the chicken is fully coated and the asparagus is tossed well.

• 5

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

• 6

  Let the chicken rest for 5 minutes before slicing to keep it juicy.

• 7

  Serve the sliced chicken and roasted asparagus over a bed of warm cooked quinoa, drizzling any remaining juices from the pan over the top.