NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp lemon juice

1 tsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat 1 teaspoon of olive oil in a medium stainless steel or cast-iron skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and cooked through; remove and set aside to rest.

• 4

  In the same skillet, add the remaining teaspoon of olive oil and the asparagus spears, sautéing for 4-5 minutes until tender-crisp.

• 5

  Add the minced garlic to the pan and cook for 30 seconds until fragrant, being careful not to burn it.

• 6

  Deglaze the pan by stirring in the lemon juice and fresh parsley, scraping up any browned bits from the bottom to create a light sauce.

• 7

  Plate the warm cooked quinoa, top with the chicken and asparagus, and drizzle the lemon-herb pan sauce over the top.