NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup plain Greek yogurt

0.5 tsp garlic powder

0.5 tsp onion powder

0.5 tsp dried dill

0.5 tsp dried chives

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus spears

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a small mixing bowl, combine the Greek yogurt, garlic powder, onion powder, dried dill, dried chives, sea salt, and black pepper to create the healthy ranch coating.

• 3

  Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet, then spread the yogurt mixture evenly over the top and sides of the meat.

• 4

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet, drizzling them with the olive oil and a small pinch of additional salt.

• 5

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

• 6

  Serve the ranch chicken and roasted asparagus over a bed of warm cooked quinoa for a complete, clean-eating meal.