NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1 clove garlic

0.25 cup chicken broth

1 tbsp lemon juice

1 tbsp fresh parsley

1 cup asparagus

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 2 to 3 minutes until slightly thickened, then stir in the fresh parsley.

• 8

  While the sauce simmers, steam the asparagus for 4 to 5 minutes until tender-crisp.

• 9

  Serve the chicken over the cooked quinoa with a side of asparagus, drizzling the lemon-herb sauce generously over the top.