NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup quinoa

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 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 small baking sheet with parchment paper for easy cleanup.

• 2

  Rinse the quinoa thoroughly in a fine-mesh strainer, then place it in a small saucepan with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.

• 3

  Pat the chicken breast dry with a paper towel. In a small bowl, combine the sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Rub the spice mixture evenly over both sides of the chicken breast.

• 5

  Place the seasoned chicken and the trimmed asparagus spears onto the prepared baking sheet.

• 6

  Drizzle the extra virgin olive oil and fresh lemon juice over the chicken and asparagus, tossing the asparagus lightly to ensure even coating.

• 7

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

• 8

  Remove the quinoa from the heat and fluff with a fork, stirring in the fresh lemon zest for a bright finish.

• 9

  Slice the roasted chicken into strips and serve immediately over the bed of lemon quinoa with the asparagus on the side.