NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel to ensure a proper golden sear.

• 2

  Season both sides of the chicken evenly with the sea salt, black pepper, and dried oregano.

• 3

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

• 4

  Place the chicken in the skillet and sear for 5-6 minutes per side until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 3 minutes before slicing.

• 6

  In the same skillet, add the minced garlic, asparagus spears, and halved cherry tomatoes, sautéing for 3-4 minutes until vibrant.

• 7

  Stir in the fresh lemon juice and lemon zest to deglaze the pan, scraping up any flavorful browned bits.

• 8

  Serve the sliced chicken and sautéed vegetables over the warm cooked quinoa, drizzling any remaining pan juices over the top.