NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure the seasoning adheres properly.

• 3

  In a small bowl, combine the dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Season the chicken breast on both sides with the herb mixture and place it on the baking sheet.

• 5

  Trim the tough ends from the asparagus and toss the spears with half of the olive oil and a pinch of salt.

• 6

  Arrange the asparagus on the baking sheet next to the chicken in a single layer.

• 7

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  While roasting, whisk together the remaining olive oil, fresh lemon juice, and lemon zest in a small bowl.

• 9

  Once cooked, slice the chicken and serve it alongside the asparagus over the warm, fluffy quinoa.

• 10

  Drizzle the lemon-herb dressing over the entire plate before serving.