NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

0.5 whole lemon

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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

  Pat the chicken breast dry with a paper towel to ensure the herbs stick, then place it on one side of the baking sheet.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Brush half of the herb oil mixture over the chicken breast, coating both sides evenly.

• 5

  Place the chicken in the oven and roast for 10 minutes.

• 6

  While the chicken is roasting, trim the woody ends from the asparagus and toss the spears with the remaining herb oil.

• 7

  Remove the baking sheet from the oven, arrange the asparagus in a single layer next to the chicken, and squeeze the fresh lemon juice over the entire tray.

• 8

  Return the sheet to the oven and roast for 10 to 12 more minutes until the chicken is cooked through and the asparagus is tender-crisp.

• 9

  Let the chicken rest for 5 minutes before slicing, then serve immediately over the warm cooked quinoa.