NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel and season both sides with half of the sea salt and black pepper.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, chopped thyme, and lemon juice until well combined.

• 4

  Place the chicken breast on one side of the prepared baking sheet and arrange the asparagus spears on the other side.

• 5

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

• 6

  Sprinkle the remaining salt and pepper over the asparagus.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Serve the roasted chicken and asparagus over the warm, fluffy cooked quinoa.