Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 2 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup dry quinoa; 0.5 cup water

Instructions

Prep 10 min · Cook 22 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rinse the quinoa under cold water, then combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Place the chicken breast on the prepared baking sheet and rub with 0.5 tablespoon of olive oil, minced garlic, dried oregano, sea salt, and black pepper.
Squeeze the juice of the lemon half over the chicken and place the remaining lemon rind on the tray for extra aroma.
Roast the chicken in the oven for 10 minutes.
While the chicken starts roasting, trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoon of olive oil.
Add the asparagus to the baking sheet around the chicken and roast for an additional 12 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Fluff the cooked quinoa with a fork and serve alongside the sliced chicken and roasted asparagus.

Nutrition

Ingredients

Instructions

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