NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

0.25 cup cooked quinoa

1 tsp fresh thyme

1 tbsp fresh parsley

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and set it aside on a plate to rest.

• 5

  In the same skillet, add the asparagus spears and cherry tomatoes, sautéing for 4 to 5 minutes until the asparagus is tender-crisp and tomatoes begin to blister.

• 6

  Stir the cooked quinoa, lemon juice, lemon zest, and fresh parsley into the vegetables to warm through and absorb the pan juices.

• 7

  Slice the chicken and serve it over the zesty herb and vegetable medley.