NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 3

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

• 4

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

• 5

  Drizzle the herb and oil mixture over both the chicken and the asparagus, using your hands or a brush to ensure everything is evenly coated.

• 6

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

• 7

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

• 8

  Serve the roasted chicken and asparagus over the warm cooked quinoa, drizzling any remaining pan juices over the top.