NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

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 large stainless steel or cast-iron 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 deeply golden and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set aside to rest on a plate.

• 5

  In the same pan, add the minced garlic, trimmed asparagus spears, and halved cherry tomatoes, sautéing for 3 to 4 minutes until the asparagus is bright green and tender.

• 6

  Whisk in the lemon juice and lemon zest, then fold in the cooked quinoa, stirring for 1 minute to absorb the pan juices and warm through.

• 7

  Slice the chicken into strips and serve atop the quinoa and vegetable medley, garnished with freshly chopped parsley.