NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

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 outdoor grill or indoor grill pan to medium-high heat and preheat the oven to 400°F.

• 2

  In a small mixing bowl, whisk together 0.5 tbsp of the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast in a shallow dish and coat thoroughly with half of the prepared lemon-herb marinade, allowing it to sit for 5-10 minutes.

• 4

  On a parchment-lined baking sheet, toss the asparagus spears with the remaining 0.5 tbsp of olive oil and a small pinch of extra salt.

• 5

  Roast the asparagus in the oven for 12-15 minutes until the tips are slightly charred and the stalks are tender.

• 6

  While the asparagus roasts, place the chicken on the hot grill and cook for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Transfer the grilled chicken to a cutting board and let it rest for 3-5 minutes to lock in the juices before slicing into strips.

• 8

  Plate the sliced chicken over the warm cooked quinoa and serve the roasted asparagus alongside for a complete, clean-eating meal.