NUTRITION

SERVINGS

INGREDIENTS

4 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 tsp lemon zest

1 tbsp lemon juice

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure the skin gets crispy.

• 3

  In a small bowl, combine half of the olive oil with the sea salt, black pepper, rosemary, thyme, and lemon zest.

• 4

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

• 5

  Roast the chicken in the oven for 15 minutes.

• 6

  While the chicken roasts, toss the asparagus spears with the remaining olive oil and lemon juice.

• 7

  Add the asparagus to the baking sheet around the chicken and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing and serving over a bed of warm cooked quinoa.