NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a separate bowl, toss the trimmed asparagus spears with the remaining half of the marinade.

• 4

  Preheat a grill or a heavy-bottomed grill pan over medium-high heat until it is hot.

• 5

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

• 6

  During the last 5 minutes of the chicken's cooking time, add the asparagus to the grill and cook until tender and lightly charred.

• 7

  Remove everything from the heat and serve the chicken and asparagus over a bed of warm, fluffy quinoa.