NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 clove garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a medium 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°F.

• 4

  Remove the chicken from the pan and set aside to rest; immediately add the minced garlic and asparagus spears to the same hot skillet.

• 5

  Sauté the asparagus for 3 to 4 minutes until vibrant green and tender-crisp, then pour in the lemon juice and zest to deglaze the pan, scraping up any browned bits.

• 6

  Plate the warm cooked quinoa, top with the sliced chicken breast and asparagus, then drizzle the remaining lemon-garlic pan juices over the top and garnish with fresh parsley.