NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh oregano

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the pan and set aside to rest; in the same pan, add the minced garlic and sauté for 30 seconds until fragrant.

• 5

  Deglaze the pan with chicken broth and lemon juice, scraping up any browned bits, then stir in the lemon zest, parsley, and oregano.

• 6

  Steam or lightly sauté the asparagus spears until tender-crisp and vibrant green.

• 7

  Plate the chicken over the fluffy cooked quinoa, drizzle with the warm lemon-herb sauce, and serve with the asparagus on the side.