NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp 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

PREPARATION

• 1

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

• 2

  Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well coated.

• 3

  Let the chicken marinate for at least 15 minutes to allow the flavors to penetrate the meat.

• 4

  Preheat your grill or grill pan to medium-high heat and lightly grease the grates to prevent sticking.

• 5

  Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  Toss the asparagus with the remaining marinade and grill for 4-5 minutes, turning occasionally until tender and slightly charred.

• 7

  Serve the grilled chicken and asparagus over the warm cooked quinoa for a complete, clean-eating meal.