NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 cup arugula

0.5 oz feta cheese

0.25 oz walnuts

1 tbsp lemon juice

0.5 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly on both sides with the garlic powder, sea salt, and black pepper.

• 3

  Place the seasoned chicken on the baking sheet and roast for 20 to 25 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, trim the woody ends off the asparagus spears and toss them with half of the olive oil.

• 5

  Add the asparagus to the baking sheet during the final 12 minutes of the chicken's roasting time, cooking until tender-crisp.

• 6

  In a small mixing bowl, whisk together the lemon juice, Dijon mustard, and the remaining olive oil to create the vinaigrette.

• 7

  Once cooked, remove the chicken from the oven, let it rest for 5 minutes, and then slice it into thin strips.

• 8

  Place the arugula in a large serving bowl and top with the roasted asparagus and sliced chicken breast.

• 9

  Sprinkle the crumbled feta cheese and walnuts over the top, then drizzle with the lemon vinaigrette before serving.