NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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 bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on one side of the sheet pan and brush thoroughly with half of the lemon-herb marinade.

• 4

  Roast the chicken alone for 10 minutes to ensure it cooks through at the same time as the vegetables.

• 5

  While the chicken is starting, trim the woody ends off the asparagus and toss the spears and cherry tomatoes with the remaining marinade.

• 6

  Remove the pan from the oven, arrange the asparagus and tomatoes in a single layer next to the chicken, and return to the oven for another 12-15 minutes.

• 7

  Once the chicken reaches an internal temperature of 165°F and the vegetables are tender, remove from the oven.

• 8

  Plate the roasted chicken and vegetables over a bed of warm, fluffy quinoa and garnish with freshly chopped parsley.