NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat 0.5 tablespoons of olive oil in a large skillet over medium-high heat until the oil is shimmering.

• 3

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

• 4

  While the chicken cooks, toss the asparagus in the remaining 0.25 tablespoons of olive oil and sear in a separate pan for 4-5 minutes until tender-crisp.

• 5

  Remove the chicken from the heat and drizzle with fresh lemon juice while it rests for 2 minutes to lock in the juices.

• 6

  Serve the sliced chicken over the warm quinoa with the asparagus on the side, garnished with finely chopped fresh parsley.