NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp extra virgin olive oil

1.5 cups asparagus

0.5 cup cooked quinoa

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of olive oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, trim the woody ends off the asparagus and sauté them in a separate pan with the remaining teaspoon of olive oil until crisp-tender.

• 5

  Remove the chicken from the pan and transfer to a plate to rest for 3 minutes before slicing into strips.

• 6

  In the same skillet used for the chicken, add the minced garlic and lemon zest, sautéing for 30 seconds until fragrant, then deglaze with the lemon juice.

• 7

  Arrange the sliced chicken over the warm quinoa and serve with the asparagus, drizzling the lemon-garlic pan sauce over the entire dish.