NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

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, lemon zest, minced garlic, oregano, sea salt, and black pepper to create a vibrant marinade.

• 2

  Place the chicken breast in a glass dish and coat thoroughly with half of the lemon-herb mixture, letting it marinate for at least 10 minutes.

• 3

  Toss the asparagus spears in the remaining marinade until they are evenly coated.

• 4

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly grease the surface.

• 5

  Grill the chicken for approximately 6 minutes per side until beautifully charred and the internal temperature reaches 165°F.

• 6

  Add the asparagus to the grill during the last 4 minutes of chicken cooking, turning occasionally until bright green and tender-crisp.

• 7

  Serve the sliced grilled chicken over a bed of fluffy quinoa with the roasted asparagus on the side.