NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 cup dry quinoa

0.5 cup water

1 tsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Rinse the dry quinoa under cold water, then combine with 0.5 cup water in a small saucepan, bringing it to a boil before simmering covered for 15 minutes.

• 2

  Season the boneless skinless chicken thighs on both sides with the sea salt, black pepper, and dried oregano.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken thighs for 6 minutes per side until they reach a golden, crispy exterior.

• 4

  Add the minced garlic to the skillet in the final minute of cooking the chicken to release its aroma without burning.

• 5

  Remove the chicken to rest and in the same skillet, sauté the asparagus spears with lemon juice and lemon zest for 3 minutes until tender-crisp.

• 6

  Divide the fluffy quinoa onto plates and top with the crispy lemon chicken and vibrant asparagus spears.