NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.25 cup cooked quinoa

PREPARATION

• 1

  In a small glass bowl, whisk together 0.5 tbsp of olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper to create the marinade.

• 2

  Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring each piece is thoroughly coated; let marinate for at least 15 minutes.

• 3

  Preheat your grill or a heavy-bottomed grill pan over medium-high heat until hot.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tbsp of olive oil and a tiny pinch of sea salt.

• 5

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

• 6

  During the last 5 minutes of chicken cooking, add the asparagus to the grill and cook, turning occasionally, until tender-crisp and lightly charred.

• 7

  Remove the chicken and let it rest for 3 minutes before slicing.

• 8

  Serve the grilled chicken and charred asparagus over a bed of warm, fluffy cooked quinoa.