NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp fresh lemon juice

1 tsp lemon zest

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, garlic powder, and dried oregano.

• 2

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

• 3

  Place the chicken in the hot skillet and sear for 6 to 7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 4

  During the last 4 minutes of chicken cook time, add the asparagus spears to the skillet, sautéing them in the pan juices until tender-crisp.

• 5

  Remove the skillet from the heat and immediately drizzle the chicken and asparagus with fresh lemon juice and sprinkle with lemon zest.

• 6

  Serve the golden chicken and roasted asparagus over a bed of warm, fluffy quinoa and garnish with fresh chopped parsley.