NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat a medium stainless steel or cast iron skillet over medium-high heat with the extra virgin olive oil.

• 3

  Place the chicken in the hot pan and sear for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

• 5

  Remove the chicken from the pan and let it rest on a cutting board; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Squeeze the juice from the half lemon into the pan, scraping up any browned bits to create a light pan sauce.

• 7

  Slice the chicken and serve it alongside the warm quinoa and steamed asparagus, drizzling the lemon-garlic sauce over the top.