NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet.

• 3

  Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the sheet.

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and asparagus, using a brush or your hands to ensure the chicken is fully coated and the asparagus is tossed well.

• 6

  Place the sheet in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and tender.

• 7

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

• 8

  Serve the roasted chicken and asparagus over a bed of warm cooked quinoa, drizzling any remaining juices from the pan over the top.