NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and heat a grill or grill pan over medium-high heat.

• 2

  Trim the woody ends off the asparagus and mince the garlic cloves finely.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, black pepper, dried oregano, and red pepper flakes.

• 4

  Place the chicken breast in a shallow dish and the asparagus on a parchment-lined baking sheet.

• 5

  Drizzle half of the lemon-herb mixture over the chicken and the remaining half over the asparagus, tossing the asparagus to coat evenly.

• 6

  Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 7

  While the asparagus roasts, grill the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Allow the chicken to rest for 3 minutes before slicing.

• 9

  Serve the grilled chicken and roasted asparagus over the warm cooked quinoa.