NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast cutlets

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 cup asparagus spears

0.25 cup cooked quinoa

PREPARATION

• 1

  Pat the chicken cutlets dry with a paper towel and season both sides evenly with the sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering.

• 3

  Place the chicken cutlets in the skillet and sear for 3 minutes until a golden-brown crust forms on the bottom.

• 4

  Flip the chicken cutlets over and add the asparagus spears and minced garlic to the empty spaces in the pan.

• 5

  Cook for another 3 minutes, tossing the asparagus occasionally, until the chicken is cooked through and the asparagus is tender-crisp.

• 6

  Turn off the heat, drizzle the fresh lemon juice over the chicken and vegetables, and serve immediately over the warm cooked quinoa.