NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tsp avocado oil

1 cup asparagus

0.5 cup cherry tomatoes

0.33 cup cooked quinoa

1 tbsp fresh parsley

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel to ensure a golden-brown crust and season both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat one teaspoon of avocado oil in a stainless steel skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the pan and sear for 5-6 minutes per side, avoiding the urge to move it until a natural crust forms.

• 4

  While the chicken sears, toss the asparagus and cherry tomatoes with the remaining teaspoon of oil and minced garlic.

• 5

  Roast the vegetables in a separate pan or air fryer at 400 degrees for 8 minutes until the tomatoes just begin to burst.

• 6

  Transfer the chicken to a cutting board and let it rest for 3 minutes to lock in the juices before slicing into strips.

• 7

  Arrange the sliced chicken over the warm quinoa and roasted vegetables, finishing with a bright squeeze of lemon and fresh parsley.