NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp minced garlic

1 tsp chopped fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

  Heat one teaspoon of olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and let it rest; in the same pan, add the asparagus spears and sauté for 4 minutes until tender-crisp.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, and chopped parsley to create the sauce.

• 6

  Plate the cooked quinoa, top with the chicken and asparagus, and drizzle the zesty lemon-herb sauce over the entire dish.