NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups 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 oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper until well combined.

• 3

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

• 4

  Drizzle the lemon-herb marinade over both the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and the asparagus is tossed well.

• 5

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

• 6

  Remove from the oven, let the chicken rest for 5 minutes before slicing, and serve everything over a bed of warm cooked quinoa.