NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Fresh strawberries

1 tbsp Balsamic vinegar

1 tsp Honey

1 tsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh basil

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6-8 minutes per side until the internal temperature reaches 165°F and the exterior is golden.

• 4

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

• 5

  In the same skillet, add the sliced strawberries, balsamic vinegar, and honey, stirring to scrape up any browned bits from the bottom of the pan.

• 6

  Simmer the strawberry mixture for 3-5 minutes over medium heat until the fruit softens and the liquid reduces into a thick, glossy glaze.

• 7

  While the glaze simmers, steam or lightly sauté the asparagus spears until they are bright green and tender.

• 8

  Slice the rested chicken and serve it over the warm cooked quinoa.

• 9

  Drizzle the strawberry balsamic glaze generously over the chicken and garnish with chopped fresh basil.