NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 whole lemon

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the pan and sear for 6 to 7 minutes without moving it to develop a golden crust.

• 4

  Flip the chicken and add the trimmed asparagus spears and minced garlic to the empty spaces in the pan.

• 5

  Sauté the asparagus for 4 to 5 minutes until crisp-tender while the chicken finishes cooking to an internal temperature of 165 degrees Fahrenheit.

• 6

  Squeeze the fresh lemon juice over the chicken and vegetables during the last minute of cooking to deglaze the pan.

• 7

  Place the warm cooked quinoa in a bowl and top with the sliced chicken breast and asparagus.

• 8

  Garnish with freshly chopped parsley and any remaining pan juices before serving.