NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water, then combine it with 0.5 cup of water in a small saucepan; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, garlic powder, dried oregano, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast and asparagus spears on the prepared baking sheet, ensuring they are in a single layer.

• 5

  Brush the lemon-herb marinade generously over both the chicken and the asparagus until evenly coated.

• 6

  Roast in the oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 8

  Fluff the cooked quinoa with a fork and serve it alongside the sliced chicken and roasted asparagus.