NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  In the same skillet, add the minced garlic and asparagus spears, sautéing for 3 to 4 minutes until the asparagus is bright green and tender-crisp.

• 6

  Deglaze the pan by stirring in the lemon juice and lemon zest, scraping up any browned bits from the bottom to create a light sauce.

• 7

  Toss the asparagus in the lemon sauce and serve immediately alongside the chicken breast over a bed of warm cooked quinoa.