NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

1 tbsp Extra virgin olive oil

2 clove Garlic

0.25 cup Low-sodium chicken broth

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 3 to 4 minutes per side until golden brown and fully cooked.

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

• 6

  Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 2 minutes until slightly reduced, then stir in the fresh chopped parsley.

• 8

  Steam or lightly sauté the asparagus in a separate pan until tender-crisp and vibrant green.

• 9

  Plate the chicken over a bed of fluffy quinoa, drizzle generously with the lemon-herb sauce, and serve with the asparagus on the side.