NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp capers

2 tbsp fresh lemon juice

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.25 cup cooked quinoa

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Sear the chicken for 3-4 minutes per side until golden brown and cooked through, then remove from the skillet and set aside.

• 4

  Add the asparagus to the same skillet and sauté for 3-4 minutes until vibrant green and crisp-tender.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Deglaze the pan with the chicken broth, lemon juice, and capers, scraping the bottom to release the flavorful browned bits.

• 7

  Simmer the sauce for 2 minutes until it has slightly reduced.

• 8

  Return the chicken to the skillet to coat with the zesty sauce and serve immediately over the warm cooked quinoa garnished with fresh parsley.