NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel, then season both sides evenly with sea salt, black pepper, and dried oregano.

• 3

  Place the chicken on one side of the prepared sheet pan and roast for 12 minutes.

• 4

  While the chicken starts roasting, trim the woody ends off the asparagus and mince the garlic cloves.

• 5

  In a small bowl, whisk together the extra virgin olive oil and minced garlic.

• 6

  Remove the pan from the oven, place the asparagus on the other side, and drizzle the garlic-oil mixture over the spears, tossing gently to coat.

• 7

  Slice the half lemon into thin rounds and layer them over the chicken and asparagus.

• 8

  Return the pan to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

  Serve the roasted chicken and asparagus over the warm cooked quinoa, drizzling any remaining pan juices over the top.