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

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 baking sheet with parchment paper.

• 2

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the prepared baking sheet and the trimmed asparagus spears on the other side.

• 5

  Drizzle the lemon-herb mixture over both the chicken and the asparagus, using a brush or your hands to ensure everything is evenly coated.

• 6

  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 and slightly charred.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 8

  Serve the sliced chicken and roasted asparagus over a bed of warm cooked quinoa.