NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the sheet pan and the trimmed asparagus spears on the other side.

• 4

  Brush the herb and lemon mixture generously over both sides of the chicken and toss the asparagus until evenly coated.

• 5

  Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the asparagus is tender and slightly charred.

• 6

  While the chicken rests for 5 minutes, fluff the pre-cooked quinoa and place it in a serving bowl.

• 7

  Slice the chicken and serve it alongside the asparagus over the bed of quinoa, drizzling any remaining pan juices over the top.