NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 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 large baking sheet with parchment paper.

• 2

  Mince the garlic cloves 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, and thyme.

• 4

  Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet.

• 5

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

• 6

  Sprinkle the sea salt and black pepper over the chicken and vegetables.

• 7

  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 slightly charred.

• 8

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

• 9

  Plate the sliced chicken and roasted asparagus over the warm, fluffy cooked quinoa and serve immediately.