NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp lemon zest

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 stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes on the first side without moving it to ensure a deep golden-brown crust develops.

• 4

  Flip the chicken breast and cook for another 5-6 minutes, or until the internal temperature reaches 165°F.

• 5

  During the last 2 minutes of cooking, add the minced garlic, lemon juice, and lemon zest to the pan, tilting the skillet to spoon the sizzling juices over the chicken.

• 6

  While the chicken is finishing, steam the asparagus spears for 3-4 minutes until they are bright green and crisp-tender.

• 7

  Plate the fluffy pre-cooked quinoa alongside the chicken and asparagus, drizzling any remaining lemon-garlic pan sauce over the entire dish before serving.