NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

10 spears asparagus

0.25 cup quinoa

1.5 tsp olive oil

1 tsp ghee

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Rinse the quinoa in a fine-mesh strainer and place it in a small saucepan with 0.5 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  Pat the chicken breast dry with a paper towel and rub with 0.5 tsp of the olive oil, sea salt, black pepper, and dried thyme.

• 4

  In a small bowl, whisk together the remaining 1 tsp of olive oil, melted ghee, lemon juice, lemon zest, and minced garlic.

• 5

  Place the chicken breast on the prepared baking sheet and roast in the oven for 10 minutes.

• 6

  While the chicken is roasting, trim the woody ends off the asparagus spears.

• 7

  Remove the baking sheet from the oven, place the asparagus next to the chicken, and drizzle the lemon-garlic-ghee mixture over both the chicken and the vegetables.

• 8

  Return the sheet to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

  Fluff the cooked quinoa with a fork and plate it alongside the roasted chicken and asparagus, garnishing the entire dish with fresh chopped parsley.