NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked quinoa

1 cup asparagus spears

1 tsp avocado oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat chicken thighs dry with paper towels and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat the avocado oil in a medium cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 3

  Place the chicken thighs in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  During the final 4 minutes of cooking, add the asparagus spears to the empty spaces in the skillet, turning occasionally until they are bright green and lightly charred.

• 5

  Remove the skillet from the heat and immediately drizzle the chicken and asparagus with the fresh lemon juice and lemon zest.

• 6

  Place the warm cooked quinoa in a shallow bowl and top with the chicken thighs and asparagus, finishing with a garnish of fresh parsley.