NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated.

• 3

  In a separate container, toss the trimmed asparagus spears with the remaining half of the marinade.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat until it is hot and lightly smoking.

• 5

  Place the chicken on the grill and cook for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  During the last 5 minutes of the chicken's cooking time, add the asparagus to the grill and cook until tender-crisp with light char marks.

• 7

  Slice the chicken into strips and serve alongside the grilled asparagus over a bed of warmed quinoa.