Name: Lemon-Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

501 calories

Protein: 52g; 40% of calories
Carbs: 29g; 22% of calories
Fat: 21g; 37% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
Place the chicken breast on one side of the baking sheet and brush with half of the prepared lemon-herb mixture.
Toss the asparagus spears in the remaining lemon-herb mixture and arrange them on the other side of the baking sheet.
Roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
Let the chicken rest for 5 minutes before slicing and serving over the warm, fluffy quinoa.

Nutrition

Ingredients

Instructions

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