NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast on one side of the baking sheet and the trimmed asparagus spears on the other side.

• 4

  Drizzle the lemon-herb marinade over both the chicken and the asparagus, using a brush or your hands to ensure the chicken is fully coated and the asparagus is tossed well.

• 5

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

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 7

  Plate the sliced chicken and roasted asparagus over the warm cooked quinoa, drizzling any remaining juices from the pan over the top.