NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 clove Garlic

1 tbsp Fresh lemon juice

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 perfect golden sear.

• 2

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

• 3

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

• 4

  Place the chicken in the skillet and cook for 5-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken cooks, toss the asparagus spears with the remaining olive oil and a pinch of salt, then sauté in a separate pan until crisp-tender.

• 6

  During the last 2 minutes of chicken cooking, add the minced garlic and lemon juice to the skillet, spooning the pan juices over the meat.

• 7

  Fluff the pre-cooked quinoa and plate it alongside the asparagus, topping with the chicken and any remaining lemon-garlic sauce from the pan.