NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside to rest; add the asparagus spears to the same pan, sautéing for 4 minutes until crisp-tender.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant, then squeeze the juice from the lemon over the vegetables to deglaze the pan.

• 6

  Plate the warm cooked quinoa, top with the lemon-garlic asparagus and the seared chicken breast, and garnish with chopped fresh parsley.