NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Rinse the quinoa in a fine-mesh sieve, then combine it with 0.5 cup of water in a small saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 3

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

• 4

  Place the chicken breast and the trimmed asparagus spears on the prepared baking sheet.

• 5

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

• 6

  Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the asparagus is tender and slightly browned.

• 7

  Remove from the oven, let the chicken rest for 5 minutes, then slice and serve over the fluffed quinoa.