NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

0.5 tbsp extra virgin olive oil

0.25 cup quinoa

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Rinse 0.25 cup quinoa and combine with 0.5 cup water in a small pot; bring to a boil, then simmer covered for 15 minutes.

• 2

  Season 5 oz chicken tenderloins evenly with 0.25 tsp sea salt, 0.25 tsp black pepper, 0.5 tsp dried oregano, and 0.5 tsp garlic powder.

• 3

  Heat 0.5 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Place chicken in the skillet and sear for 3-4 minutes per side until a crispy golden crust forms and the meat is cooked through.

• 5

  While chicken cooks, steam or lightly sauté 1 cup asparagus spears until bright green and tender-crisp.

• 6

  Fluff the quinoa with a fork and plate alongside the crispy chicken and asparagus.

• 7

  Finish with a fresh squeeze of 1 tsp lemon juice over the chicken and vegetables before serving.