NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.33 cup dry quinoa

1.5 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

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

  Rinse the quinoa under cold water and place it in a small saucepan with 0.66 cups of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  While the quinoa cooks, finely mince the garlic, rosemary, and thyme.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, rosemary, and thyme.

• 5

  Place the chicken breast and the trimmed asparagus spears on the prepared baking sheet.

• 6

  Brush half of the lemon-herb mixture over the chicken breast and drizzle the remaining half over the asparagus, tossing the spears to coat evenly.

• 7

  Season both the chicken and asparagus with sea salt and black pepper.

• 8

  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 charred.

• 9

  Once the quinoa is done, fluff it with a fork and plate it alongside the roasted chicken and asparagus.