NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 medium lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and set aside to rest; add the asparagus spears and halved cherry tomatoes to the same skillet.

• 5

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

• 6

  Stir in the minced garlic and the juice of the lemon, scraping the bottom of the pan to incorporate the flavorful browned bits into a light sauce.

• 7

  Slice the chicken and serve alongside the sautéed vegetables over the warm cooked quinoa, drizzling any remaining pan juices over the top.