NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp fresh thyme

1 tbsp fresh parsley

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the 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 pan and sear for 6 to 7 minutes per side, or until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a plate while you prepare the sauce.

• 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, scraping the bottom of the pan with a wooden spoon to release the flavorful browned bits.

• 7

  Simmer the sauce for 2 to 3 minutes until slightly reduced, then stir in the fresh thyme and chopped parsley.

• 8

  While the sauce simmers, steam the asparagus spears for 3 to 4 minutes until they are tender-crisp and vibrant green.

• 9

  Plate the chicken over the warm cooked quinoa with the asparagus on the side, spooning the lemon-herb sauce generously over the chicken.