NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp olive oil

0.5 whole lemon

2 cloves garlic

1 cup asparagus

0.5 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, steam or lightly sauté the asparagus until it is bright green and crisp-tender.

• 5

  Remove the chicken from the pan and let it rest on a clean plate for 3 minutes.

• 6

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then whisk in the juice and zest of the lemon.

• 7

  Slice the chicken and return it to the pan briefly to coat it thoroughly in the zesty lemon-garlic glaze.

• 8

  Serve the glazed chicken over a bed of warm quinoa with the asparagus on the side, garnished with fresh chopped parsley.