NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp and slightly browned.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the asparagus over a bed of warm cooked quinoa.