Name: Lemon-Herb Roasted Chicken and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 oz chicken breast; 1 cup asparagus; 0.25 cup cooked quinoa; 1 tbsp olive oil; 0.5 medium lemon; 1 clove garlic; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

325 calories

Protein: 27g; 31% of calories
Carbs: 23g; 26% of calories
Fat: 17g; 43% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Mince the garlic, juice the lemon half, and cut the chicken breast into 1-inch bite-sized pieces.
Trim the woody ends from the asparagus spears and cut the remaining stalks into 2-inch lengths.
In a medium mixing bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, sea salt, and black pepper.
Add the chicken and asparagus to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.
Spread the mixture in a single layer on the prepared baking sheet and roast for 15 minutes until the chicken is golden and cooked through.
Place the warm cooked quinoa in a shallow bowl and top with the roasted chicken and asparagus to serve.

Nutrition

Ingredients

Instructions

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