NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, steam the asparagus for 3 to 4 minutes until it is bright green and snap-crisp.

• 5

  Remove the chicken from the pan and set aside to rest.

• 6

  In the same pan, add the minced garlic and halved cherry tomatoes, sautéing for 2 minutes until the tomatoes begin to soften.

• 7

  Pour in the fresh lemon juice to deglaze the pan, stirring to incorporate the flavorful browned bits into a light sauce.

• 8

  Serve the chicken over the warm cooked quinoa and steamed asparagus, spooning the lemon-garlic tomato sauce over the top.