NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

0.5 cup cooked quinoa

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

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

• 2

  Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a cutting board while you prepare the vegetables.

• 5

  In the same skillet, add the remaining 0.5 tbsp of olive oil and the trimmed asparagus spears.

• 6

  Sauté the asparagus for 4-5 minutes, turning occasionally, until they are bright green and show slight char marks.

• 7

  Stir in the minced garlic, lemon zest, and red pepper flakes, cooking for 1 minute until the garlic is fragrant.

• 8

  Pour the lemon juice into the pan to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 9

  Slice the rested chicken breast into strips.

• 10

  Serve the chicken and charred asparagus over a bed of warm cooked quinoa, drizzling any remaining pan juices over the top.