NUTRITION

SERVINGS

INGREDIENTS

6.5 oz chicken breast

1.5 cup asparagus

0.25 cup cooked quinoa

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast on one side of the sheet pan and the asparagus on the other side.

• 5

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

• 6

  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.

• 7

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

• 8

  Serve the sliced chicken and roasted asparagus over the pre-cooked quinoa to soak up any remaining lemon-herb juices.