NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 bunch asparagus

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Finely mince the garlic and roughly chop the fresh rosemary and thyme.

• 3

  Pat the chicken breast dry with a paper towel. In a small bowl, combine half of the olive oil, minced garlic, rosemary, thyme, and half of the salt and pepper.

• 4

  Rub the herb mixture evenly over both sides of the chicken breast and place it on one side of the prepared baking sheet.

• 5

  Trim the woody ends off the asparagus. Toss the spears with the remaining olive oil, salt, and pepper, then spread them in a single layer on the other side of the baking sheet.

• 6

  Slice the half lemon into thin rounds and tuck them around the chicken and asparagus.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing. Serve immediately over the warm, fluffy quinoa.