NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Season both sides of the chicken breast evenly with the sea salt, black pepper, and dried oregano.

• 2

  Heat a heavy-bottomed skillet over medium-high heat and add half of the extra virgin olive oil.

• 3

  Place the chicken in the hot skillet and sear for 6 to 8 minutes per side until a golden-brown crust forms and the internal temperature reaches 165 degrees.

• 4

  Transfer the chicken to a clean plate and let it rest for 5 minutes to lock in the juices.

• 5

  In the same skillet, add the remaining oil and the asparagus spears, sautéing for about 4 minutes until they are bright green and crisp-tender.

• 6

  Add the minced garlic to the skillet for the final 60 seconds of cooking, stirring constantly to prevent burning.

• 7

  In a small glass bowl, whisk together the fresh lemon juice and chopped parsley to create a zesty finishing sauce.

• 8

  Plate the fluffy cooked quinoa, top with the chicken and asparagus, and drizzle the lemon-herb sauce over the entire dish.