NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 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, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest for 5 minutes.

• 5

  In the same skillet, add the minced garlic and asparagus spears, sautéing for 3 to 4 minutes until the asparagus is bright green and snap-crisp.

• 6

  Whisk in the lemon juice and lemon zest, scraping the bottom of the pan to incorporate the flavorful browned bits.

• 7

  Place the cooked quinoa on a plate, top with the chicken and asparagus, and drizzle the remaining lemon-garlic pan sauce over the top.

• 8

  Garnish with fresh chopped parsley and serve immediately.