NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup chicken broth

1 tbsp lemon juice

1 tsp fresh parsley

1 cup asparagus

0.25 cup cooked quinoa

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat half of the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 3

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

• 4

  In the same skillet, add the remaining olive oil and sauté the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.

• 5

  Remove the asparagus from the pan and add the minced garlic, cooking for 30 seconds until fragrant.

• 6

  Deglaze the pan by pouring in the chicken broth and lemon juice, scraping the bottom of the pan to release the flavorful browned bits.

• 7

  Simmer the sauce for 2-3 minutes until it reduces slightly, then stir in the fresh chopped parsley.

• 8

  Return the chicken to the pan briefly to coat it in the glossy sauce, then serve immediately over the warm quinoa with the asparagus on the side.