NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup quinoa

0.5 cup water

0.5 tbsp olive oil

1 tbsp lemon juice

1 clove 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 baking sheet with parchment paper.

• 2

  In a small saucepan, combine the quinoa and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 3

  Mince the garlic clove and set aside.

• 4

  Pat the chicken breast dry and place it on the prepared baking sheet.

• 5

  Rub the chicken with half of the olive oil, the minced garlic, dried oregano, sea salt, and black pepper.

• 6

  Roast the chicken in the oven for 10 minutes.

• 7

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil.

• 8

  Add the asparagus to the baking sheet alongside the chicken and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Fluff the cooked quinoa with a fork and place it on a plate.

• 10

  Slice the chicken and serve it over the quinoa with the roasted asparagus, drizzling everything with fresh lemon juice before eating.