Lemon Herb Chicken and Asparagus Bowl

Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.

Rinse 1/2 cup quinoa under cold water. In a small saucepan, combine the quinoa and 1 cup of chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.

In a small bowl, whisk together 1 tbsp olive oil, the juice of 1 lemon, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp black pepper to create the marinade.

Place 400g of chicken breasts on one half of the prepared sheet pan. Brush or toss the chicken with half of the lemon-herb marinade.

Place 300g trimmed asparagus on the other half of the sheet pan. Drizzle the remaining marinade over the asparagus and toss gently to coat.

Bake in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender.

Let the chicken rest for 3 minutes before slicing. Divide the quinoa, roasted asparagus, and sliced chicken evenly between 2 bowls.