NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with the dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Heat the 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 degrees Fahrenheit.

• 4

  While the chicken cooks, trim the woody ends off the asparagus and set aside.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to keep the juices intact.

• 6

  In the same skillet, add the asparagus and sauté for 3 to 4 minutes until tender-crisp and slightly charred.

• 7

  In a small bowl, toss the warm cooked quinoa with the fresh lemon juice and chopped parsley.

• 8

  Slice the chicken into strips and serve it over the fluffy quinoa alongside the roasted asparagus.