NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 whole garlic clove

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Drizzle the lemon-herb mixture over the chicken and asparagus, using a brush or your hands to ensure every piece is thoroughly and evenly coated.

• 5

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

• 6

  Allow the chicken to rest for 5 minutes before slicing, then serve over a bed of warm cooked quinoa.