NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium 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 let it rest for 5 minutes before slicing.

• 5

  While the chicken rests, add the asparagus to the same skillet and sauté for 4 to 5 minutes until tender-crisp and slightly charred.

• 6

  In a small bowl, toss the warm cooked quinoa with the lemon zest and lemon juice.

• 7

  Plate the zesty quinoa, top with the sliced chicken, and serve the roasted asparagus on the side.