NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 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 large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the herbs adhere and the meat sears beautifully.

• 3

  In a small glass bowl, whisk together half of the olive oil, the lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and the trimmed asparagus spears on the prepared baking sheet in a single layer.

• 5

  Brush the chicken breast generously on both sides with the lemon-herb marinade.

• 6

  Drizzle the remaining olive oil over the asparagus and toss lightly with tongs to coat each spear evenly.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep the juices intact.

• 9

  Serve the sliced chicken and roasted asparagus over a bed of warm, fluffy quinoa.