NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 cup zucchini slices

0.5 cup cooked quinoa

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish, pour half of the marinade over it, and let it marinate for at least 20 minutes to infuse the meat with bright citrus notes.

• 3

  Preheat your grill or a heavy grill pan over medium-high heat and lightly brush the surface with a tiny bit of oil if needed.

• 4

  Toss the asparagus spears and zucchini slices in the remaining marinade until they are evenly coated.

• 5

  Grill the chicken breast for approximately 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Add the vegetables to the grill during the last 5 minutes of cooking, turning occasionally until they are tender and show beautiful smoky char marks.

• 7

  Remove everything from the heat and serve the chicken and vegetables over a bed of warm, fluffy quinoa.