NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 cup asparagus

0.25 cup quinoa

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with the sea salt and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set aside to rest, keeping the remaining oil and juices in the skillet.

• 5

  Add the trimmed asparagus and minced garlic to the skillet, sautéing for 3 to 4 minutes until the asparagus is vibrant and tender.

• 6

  Squeeze the fresh lemon juice into the pan, stirring to scrape up any browned bits from the bottom to create a light glaze.

• 7

  Place the cooked quinoa on a plate, top with the chicken and asparagus, and garnish with freshly chopped parsley.