NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup zucchini

5 medium asparagus

0.25 cup cooked quinoa

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the pan and sear for 6-7 minutes per side until deeply golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and transfer to a clean plate to rest for 5 minutes.

• 5

  In the same skillet, add the remaining olive oil along with the minced garlic, sliced zucchini, and trimmed asparagus spears.

• 6

  Sauté the vegetables for 4-5 minutes, stirring occasionally, until they are tender-crisp and show slight charred marks.

• 7

  Stir in the cooked quinoa and lemon juice, tossing everything together for 1-2 minutes until the quinoa is warmed through and well-coated.

• 8

  Slice the rested chicken into strips and serve over the vegetable-quinoa medley, garnished with a sprinkle of fresh chopped parsley.