NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on one side of the baking sheet.

• 3

  Mince the garlic cloves and place them in a small bowl with the olive oil, oregano, thyme, sea salt, and black pepper.

• 4

  Whisk the oil mixture until well combined, then drizzle half over the asparagus, tossing to coat evenly.

• 5

  Place the chicken tenderloins on the other side of the baking sheet and brush the remaining garlic-herb oil over both sides of the meat.

• 6

  Roast in the center of the oven for 12 to 15 minutes, or until the chicken is cooked through and the asparagus is tender and slightly charred.

• 7

  Remove from the oven and immediately squeeze the fresh lemon juice over the chicken and vegetables.

• 8

  Serve the garlic herb chicken and roasted asparagus over a bed of warm cooked quinoa.