NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus

0.25 tbsp olive oil

0.25 cup quinoa

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

  In a small bowl, whisk together half of the olive oil, the minced garlic, lemon zest, dried oregano, sea salt, and black pepper.

• 3

  Pat the chicken breast dry and rub the lemon-herb mixture evenly over both sides.

• 4

  Place the chicken on the prepared baking sheet and roast for 10 minutes.

• 5

  While the chicken starts roasting, trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

• 6

  Remove the baking sheet from the oven, add the asparagus in a single layer next to the chicken, and return to the oven for another 12 to 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

• 7

  Drizzle the fresh lemon juice over the roasted chicken and asparagus.

• 8

  Serve immediately alongside the warm, cooked quinoa for a complete and balanced meal.