NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.33 cup cooked quinoa

0.5 medium lemon

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken breast in the skillet and sear for 5 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken is cooking, trim the woody ends off the asparagus spears and finely mince the garlic cloves.

• 5

  Remove the chicken from the skillet and set it aside on a plate to rest for at least 5 minutes to lock in the juices.

• 6

  In the same skillet, add the asparagus and minced garlic, sautéing for 3 to 4 minutes until the asparagus is tender-crisp and the garlic is fragrant.

• 7

  Squeeze the juice of the half lemon over the sautéed asparagus and the rested chicken breast.

• 8

  Fluff the pre-cooked quinoa and serve it as a base, topping it with the sliced chicken breast and the zesty asparagus.