NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp chicken broth

1 tbsp lemon juice

1 tsp fresh parsley

1.5 cup asparagus

0.5 cup cooked quinoa

PREPARATION

• 1

  Pound the chicken breast to an even 1/2-inch thickness and season both sides with sea salt and black pepper.

• 2

  Heat olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 4 to 5 minutes per side until golden brown and cooked through, then remove to a plate to rest.

• 4

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

• 5

  Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits, and simmer for 1 minute.

• 6

  Stir in the chopped fresh parsley and remove the sauce from the heat.

• 7

  Steam or lightly sauté the asparagus until crisp-tender and serve alongside the chicken and quinoa, drizzling the lemon sauce over the cutlet.