NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the herbs stick and the meat roasts beautifully.

• 3

  Finely mince the garlic, rosemary, and thyme leaves.

• 4

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

• 5

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

• 6

  Brush the herb oil mixture generously over both sides of the chicken and toss the asparagus to coat every spear.

• 7

  Slice the lemon into thin rounds and layer them over the top of the chicken breast for a bright citrus infusion.

• 8

  Roast in the center of the oven for 18 to 22 minutes until the chicken is cooked through and the asparagus is crisp-tender.

• 9

  Serve the sliced chicken and roasted asparagus over a bed of warm cooked quinoa to soak up all the savory juices.