NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Pat the chicken breast dry with paper towels to ensure a crispy sear.

• 2

  In a small bowl, whisk together 0.25 tbsp olive oil, lemon zest, chopped rosemary, chopped thyme, minced garlic, sea salt, and black pepper.

• 3

  Rub the herb mixture evenly over both sides of the chicken breast.

• 4

  Heat the remaining 0.25 tbsp olive oil in a skillet over medium-high heat.

• 5

  Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, steam or lightly sauté the asparagus spears until they are tender-crisp.

• 7

  Warm the pre-cooked quinoa and place it as a base on a plate.

• 8

  Slice the chicken and arrange it over the quinoa alongside the asparagus, then drizzle with fresh lemon juice before serving.