NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked quinoa

1 cup asparagus spears

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel to ensure a golden sear, then season both sides evenly with sea salt, black pepper, dried rosemary, and lemon zest.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking.

• 3

  Place the chicken thighs in the skillet and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the exterior is beautifully browned.

• 4

  During the final 2 minutes of cooking, add the minced garlic and fresh lemon juice to the pan, spooning the bright citrus juices over the chicken as it finishes.

• 5

  While the chicken cooks, lightly steam the asparagus spears in a separate pot for 3 to 5 minutes until they are bright green and tender-crisp.

• 6

  Serve the chicken over a bed of warm, fluffy quinoa, drizzling any remaining pan juices over the top and pairing with the steamed asparagus.