NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup quinoa

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 whole lemon

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 and line a baking sheet with parchment paper.

• 2

  Rinse the quinoa under cold water and place in a small saucepan with 0.66 cups of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

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

• 4

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

• 5

  Brush the herb oil mixture evenly over both the chicken and the asparagus.

• 6

  Squeeze the juice from the lemon half over the tray and place the squeezed lemon rind on the sheet for extra aroma.

• 7

  Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven, let the chicken rest for 5 minutes, then slice and serve over the fluffed quinoa with the roasted asparagus.