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

0.5 tsp Dried thyme

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

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

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush thoroughly with half of the lemon-herb marinade.

• 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 marinade until evenly coated.

• 5

  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 browned.

• 6

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 7

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