NUTRITION

SERVINGS

INGREDIENTS

6 ounce boneless skinless chicken thighs

0.25 cup dry quinoa

0.5 cup water

1 tsp olive oil

1 cup asparagus spears

1 tbsp 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

PREPARATION

• 1

  Rinse the quinoa under cold water and place in a small saucepan with the water; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until golden brown and fully cooked.

• 4

  Add the trimmed asparagus spears to the skillet during the final 5 minutes of chicken cooking, tossing occasionally until tender-crisp.

• 5

  Drizzle the fresh lemon juice and sprinkle lemon zest over the chicken and asparagus just before removing from the heat.

• 6

  Fluff the quinoa with a fork and serve the zesty chicken and vegetables over the grain base.