NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 medium lemon

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels to ensure the herbs stick and the meat roasts perfectly.

• 3

  Trim the woody ends off the asparagus and place them on the sheet pan next to the chicken breast.

• 4

  Mince the garlic, rosemary, and thyme, then combine them in a small bowl with the extra virgin olive oil.

• 5

  Drizzle the herb and garlic oil over both the chicken and the asparagus, tossing the vegetables to coat thoroughly.

• 6

  Season the chicken and asparagus evenly with the sea salt and freshly ground black pepper.

• 7

  Squeeze the juice of the lemon half over the entire tray and nestle the lemon wedge among the vegetables for extra aroma.

• 8

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

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure every bite remains juicy and flavorful.

• 10

  Serve the sliced chicken and roasted asparagus over a bed of warm, fluffy quinoa to soak up the bright lemon juices.