NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the herbs adhere and the meat sears properly.

• 3

  In a small bowl, combine the sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Season both sides of the chicken breast evenly with the spice mixture.

• 5

  Place the chicken on the prepared baking sheet and drizzle with 0.5 tbsp of the olive oil and all of the lemon juice.

• 6

  Roast the chicken in the center of the oven for 10 minutes.

• 7

  While the chicken is roasting, trim the tough woody ends off the asparagus spears and toss them with the remaining 0.5 tbsp of olive oil.

• 8

  Remove the baking sheet from the oven, add the asparagus in a single layer next to the chicken, and return to the oven.

• 9

  Continue roasting for 10 to 12 minutes or until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant.

• 10

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

• 11

  Serve the sliced chicken and roasted asparagus over the warm cooked quinoa.