NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

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 paper towels to ensure a golden-brown sear.

• 3

  In a small bowl, mince the garlic and combine it with half of the olive oil, the dried rosemary, thyme, sea salt, and black pepper.

• 4

  Rub the herb mixture evenly over both sides of the chicken breast and place it in the center of the prepared baking sheet.

• 5

  Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

• 6

  Drizzle the remaining olive oil over the vegetables and toss lightly with a pinch of salt and pepper.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have just begun to burst.

• 8

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

• 9

  Serve the sliced chicken and roasted vegetables over a bed of warm cooked quinoa.