NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken is searing, steam or roast the asparagus spears until they are tender-crisp.

• 5

  Remove the chicken from the pan and set it aside on a plate to rest for 5 minutes.

• 6

  Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 30 seconds until fragrant.

• 7

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

• 8

  Stir in the dried oregano and simmer the sauce for 1-2 minutes until it has slightly thickened.

• 9

  Slice the chicken and serve it over the fluffy cooked quinoa with the asparagus on the side, spooning the warm lemon-herb sauce over the top.