NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

1 tsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, dried oregano, and dried thyme.

• 2

  Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Place the seasoned chicken breast in the pan and sear for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  During the final 2 minutes of searing, add the minced garlic to the pan, tossing it in the oil to release its fragrance without letting it burn.

• 5

  Remove the chicken from the pan to rest on a plate, then immediately add the asparagus to the same skillet, sautéing for 3 to 4 minutes until vibrant and tender.

• 6

  Plate the chicken and asparagus over the warm cooked quinoa and finish with a bright squeeze of fresh lemon juice over the entire dish.