NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

0.5 cup cooked quinoa

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 2

  Place the chicken breast in a shallow dish and pour half of the marinade over it, coating both sides thoroughly.

• 3

  Toss the trimmed asparagus with the remaining marinade in a separate bowl.

• 4

  Preheat your grill or grill pan over medium-high heat.

• 5

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 6

  During the last 5 minutes of chicken cooking, add the asparagus to the grill, turning occasionally until tender and lightly charred.

• 7

  Serve the grilled chicken and asparagus over a bed of warm cooked quinoa.