NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup zucchini

1 cup asparagus

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken 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

  Remove the chicken from the pan and let it rest on a cutting board for at least 5 minutes to keep it juicy.

• 5

  In the same skillet, add the zucchini and asparagus, sautéing for 4 to 5 minutes until they are tender-crisp and slightly browned.

• 6

  Turn off the heat and stir in the lemon juice, lemon zest, and fresh parsley to coat the vegetables.

• 7

  Serve the pan-seared chicken over the fluffy cooked quinoa alongside the zesty sautéed vegetables.