NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

1 clove Garlic

1 tbsp Fresh parsley

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 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 5 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest for 3 minutes.

• 5

  In the same skillet, add the minced garlic, asparagus spears, and cherry tomatoes, sautéing for 3 to 5 minutes until the asparagus is tender-crisp and tomatoes begin to blister.

• 6

  Stir the cooked quinoa, lemon juice, and fresh parsley into the vegetable medley, tossing for 1 minute to combine and warm through.

• 7

  Slice the chicken into strips and serve it over the warm vegetable and quinoa base.