NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh parsley

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

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

• 5

  In the same skillet, add the remaining 0.5 tablespoons of olive oil along with the minced garlic and asparagus spears.

• 6

  Sauté the asparagus for 3-4 minutes until tender-crisp, then toss in the cherry tomatoes for another minute.

• 7

  Deglaze the pan with lemon juice, stirring in the lemon zest, fresh parsley, and fresh thyme to create a bright, fragrant sauce.

• 8

  Serve the pan-seared chicken over a bed of warm cooked quinoa, topped with the sautéed vegetables and a drizzle of the pan sauce.