NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast fillet

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

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

• 5

  In the same skillet, add the minced garlic and trimmed asparagus spears, sautéing for 3-4 minutes until the asparagus is crisp-tender and vibrant green.

• 6

  Whisk in the lemon juice, lemon zest, and chopped parsley, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.

• 7

  Place the cooked quinoa on a plate, top with the chicken and asparagus, and drizzle the remaining lemon-herb pan sauce over the top before serving.