NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

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.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, 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 mixture.

• 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 herb mixture until evenly coated.

• 5

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

• 6

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

• 7

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