NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cooked quinoa

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels to ensure a good sear.

• 3

  In a small bowl, combine 1 tsp of olive oil, dried oregano, garlic powder, sea salt, black pepper, and lemon zest to create a herb rub.

• 4

  Rub the herb mixture evenly over both sides of the chicken breast.

• 5

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

• 6

  While chicken is roasting, trim the woody ends off the asparagus and toss the spears with the remaining 1 tsp of olive oil and lemon juice.

• 7

  Remove the baking sheet from the oven, add the asparagus around the chicken, and return to the oven.

• 8

  Roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 9

  Let the chicken rest for 5 minutes before slicing.

• 10

  Serve the roasted chicken and asparagus over the warmed fluffy quinoa.