NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.25 cup plain Greek yogurt

1 tsp olive oil

1 cup fresh baby spinach

0.5 cup asparagus spears

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh dill

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for about 6-7 minutes per side until golden brown and cooked through.

• 3

  Remove the chicken from the pan to rest, then add the trimmed asparagus spears and minced garlic to the same skillet, sautéing for 3 to 4 minutes until tender-crisp.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped dill, and chopped parsley until smooth.

• 5

  Add the cooked quinoa and baby spinach to the skillet with the asparagus, tossing for 1 minute until the spinach is just wilted.

• 6

  Slice the rested chicken breast into strips and serve over the quinoa and vegetable mixture, finishing with a generous drizzle of the creamy lemon-herb sauce.