NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Drizzle the lemon-herb mixture over both the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and tossing the asparagus to distribute the seasoning.

• 5

  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 browned.

• 6

  Allow the chicken to rest for 5 minutes before slicing, then serve alongside the roasted asparagus over a bed of warm, fluffy cooked quinoa.