NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together half of the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast on the prepared baking sheet and brush the lemon-herb mixture evenly over both sides.

• 5

  Trim the woody ends off the asparagus spears and toss them with the remaining olive oil and a tiny pinch of salt.

• 6

  Arrange the asparagus in a single layer around the chicken on the baking sheet.

• 7

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is bright green and tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Serve the sliced chicken and roasted asparagus over a bed of warm cooked quinoa and garnish with freshly chopped parsley.