NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat the grill to medium-high heat to ensure a perfect sear.

• 2

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

• 3

  Brush half of the lemon-herb mixture over the chicken breast and the remaining half over the trimmed asparagus.

• 4

  Place the chicken on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and lightly charred.

• 6

  Serve the grilled chicken and asparagus over a bed of warm quinoa for a complete, nutrient-dense meal.