NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, rosemary, and thyme.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush both sides with half of the lemon-herb oil mixture.

• 4

  Trim the tough, woody ends off the asparagus and place the spears on the other side of the baking sheet, tossing them with the remaining herb oil.

• 5

  Sprinkle the sea salt and black pepper evenly over both the chicken and the asparagus.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the asparagus is crisp-tender.

• 7

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

• 8

  Serve the sliced lemon-herb chicken and roasted asparagus over a bed of warm, fluffy cooked quinoa.