NUTRITION

SERVINGS

INGREDIENTS

4 oz Boneless Skinless Chicken Thigh

1 cup cooked Quinoa

1 cup Asparagus

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Fresh Parsley

1 tbsp Fresh Lemon Juice

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F for the asparagus and prepare a medium saucepan for the quinoa pilaf.

• 2

  Pat the chicken thighs dry and season lightly with salt and pepper.

• 3

  Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes on each side until nicely browned and cooked through. Remove from heat and let rest.

• 4

  In the meantime, rinse 1 cup of quinoa thoroughly. Bring 2 cups of water or low-sodium broth to a boil in a saucepan, add the quinoa, reduce heat to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Fluff with a fork.

• 5

  While the quinoa cooks, trim the woody ends off the asparagus and place them on a baking sheet. Drizzle with the remaining 1/2 tablespoon of olive oil, season with a pinch of salt and pepper, and roast in the preheated oven for about 10-12 minutes until tender.

• 6

  In a small pan, lightly sauté 2 minced garlic cloves in a tiny drizzle of olive oil until fragrant. Add this garlic, along with freshly chopped parsley and lemon juice, to the fluffed quinoa, stirring gently to combine flavors.

• 7

  To plate, serve the seared chicken thighs alongside a generous serving of the garlic herb quinoa pilaf with roasted asparagus on the side. Enjoy your balanced and flavorful dinner!