NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp olive oil

0.5 cup cooked quinoa

1.5 cups asparagus spears

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove chicken from the pan and let it rest; in the same pan, add the remaining teaspoon of olive oil.

• 5

  Sauté the asparagus and halved cherry tomatoes for 3-4 minutes until the asparagus is tender-crisp.

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 7

  Deglaze the pan with lemon juice, scraping up any browned bits from the chicken.

• 8

  Serve the chicken and vegetables over the warm quinoa, drizzling any remaining pan juices over the top and garnishing with fresh parsley.