NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp dry quinoa

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 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 small baking sheet with parchment paper.

• 2

  Rinse the dry quinoa in a fine-mesh strainer, then combine with 6 tablespoons of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.

• 3

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

• 4

  Place the chicken breast and trimmed asparagus spears on the prepared baking sheet and brush both sides of the chicken and the asparagus thoroughly with the lemon-herb mixture.

• 5

  Roast 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.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 7

  Fluff the cooked quinoa with a fork and serve the sliced chicken and roasted asparagus over the top.