NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 tsp turmeric powder

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Season the chicken breast evenly with turmeric powder, garlic powder, sea salt, and black pepper.

• 2

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

• 3

  Place the chicken in the pan and sear for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 4

  Remove the chicken to a plate to rest; in the same skillet, add the asparagus spears and cherry tomatoes.

• 5

  Sauté the vegetables for 4-5 minutes until the asparagus is crisp-tender and tomatoes begin to blister.

• 6

  Stir the fresh lemon juice and lemon zest into the vegetables to deglaze the pan and coat the produce.

• 7

  Serve the sliced chicken over the warm cooked quinoa alongside the zesty vegetable medley.