NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Pat the chicken thighs dry with a paper towel to ensure they brown well, then place them on one side of the prepared baking sheet.

• 4

  Arrange the trimmed asparagus spears on the remaining half of the sheet pan.

• 5

  Brush the lemon-herb mixture generously over both sides of the chicken thighs and drizzle any remaining sauce over the asparagus, tossing the spears lightly to coat.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 3 minutes before serving over a bed of warm cooked quinoa.