NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with half of the lemon-herb mixture.

• 4

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet, tossing them with the remaining lemon-herb mixture until well coated.

• 5

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

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 7

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