NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Brush the herb oil mixture evenly over the chicken and toss the asparagus until every spear is lightly coated.

• 5

  Squeeze the juice from the lemon half over the chicken and vegetables, then place the lemon wedge on the tray for extra aroma.

• 6

  Roast for 20 to 25 minutes until the chicken is cooked through and the asparagus is crisp-tender and slightly charred.

• 7

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