NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Extra virgin olive oil

1 bunch Asparagus

0.5 cup Dry quinoa

1 whole Lemon

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water, then combine with 1 cup of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 3

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

• 4

  Trim the woody ends off the asparagus and place them on one side of the sheet pan, then place the chicken breast on the other side.

• 5

  Drizzle the lemon-herb oil mixture over both the chicken and the asparagus, tossing the vegetables to ensure they are evenly coated.

• 6

  Slice the remaining half of the lemon into thin rounds and place them on top of the chicken and asparagus.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Fluff the cooked quinoa with a fork and serve the roasted chicken and asparagus over the grains, garnishing with freshly chopped parsley.