NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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 bowl, whisk together the minced garlic, 0.5 tablespoon of olive oil, lemon juice, lemon zest, dried thyme, rosemary, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush both sides thoroughly with half of the lemon-herb marinade.

• 4

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet, tossing them with the remaining 0.25 tablespoon of olive oil and the rest of the herb mixture.

• 5

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is vibrantly green and tender.

• 6

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

• 7

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