NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

0.75 tbsp Extra virgin olive oil

0.25 cup Dry quinoa

1 cup Asparagus spears

1 clove Garlic

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Rinse the quinoa thoroughly in a fine-mesh strainer and place in a small saucepan with 0.5 cup of water.

• 2

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

• 3

  Season the chicken breast evenly with half of the sea salt and half of the black pepper.

• 4

  Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat.

• 5

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the chicken from the skillet and set aside on a plate to rest, keeping the pan on the heat.

• 7

  Add the minced garlic and asparagus spears to the skillet, sautéing for 3 to 4 minutes until vibrant and crisp-tender.

• 8

  Pour in the chicken broth and lemon juice to deglaze the pan, scraping up any browned bits from the bottom.

• 9

  Stir in the fresh parsley and the remaining salt and pepper, then serve the chicken over the quinoa with the asparagus and a drizzle of the pan sauce.