NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

0.5 cup water

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water, then combine it with 0.5 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 4

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

• 5

  Brush the lemon-herb marinade generously over both sides of the chicken and toss the asparagus in the remaining mixture.

• 6

  Roast in the oven for 18-22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the asparagus is tender.

• 7

  Fluff the cooked quinoa with a fork and serve as a base for the sliced roasted chicken and asparagus.