NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp lemon juice

1 tsp lemon zest

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium 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 without moving it to develop a golden-brown crust.

• 4

  Flip the chicken and add the asparagus spears to the empty spaces in the pan.

• 5

  Cook for another 5 to 6 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 6

  Turn off the heat and pour the lemon juice and lemon zest over the chicken and asparagus, tossing the vegetables to coat in the pan juices.

• 7

  Allow the chicken to rest for 3 minutes before slicing and serving over the warm cooked quinoa.