NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

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

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface gets a proper sear in the oven.

• 3

  In a small mixing bowl, whisk together 0.5 tablespoon of olive oil, the lemon juice, lemon zest, dried oregano, minced garlic, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the prepared baking sheet and rub the lemon-herb mixture thoroughly over all sides.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoon of olive oil and a tiny pinch of salt.

• 6

  Arrange the asparagus in a single layer on the other side of the baking sheet.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 8

  Allow the chicken to rest for 5 minutes before slicing it and serving over the warm, fluffy cooked quinoa.