NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the herbs stick and the meat develops a golden exterior.

• 3

  In a small bowl, whisk together 0.5 tbsp of the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast on the prepared baking sheet and brush it thoroughly with half of the lemon-herb marinade.

• 5

  Roast the chicken in the center of the oven for 10 minutes to give it a head start on cooking.

• 6

  While the chicken is roasting, toss the trimmed asparagus spears with the remaining 0.25 tbsp of olive oil and a tiny pinch of salt.

• 7

  Remove the pan from the oven, add the asparagus around the chicken, and drizzle the remaining marinade over both.

• 8

  Return the pan to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and tender.

• 9

  Allow the chicken to rest for 5 minutes before slicing it and serving over a bed of warm, fluffy cooked quinoa.