NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus

1 cup zucchini

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a clean cutting board for 5 minutes.

• 5

  In the same skillet, add the minced garlic, trimmed asparagus, and sliced zucchini, sautéing for 4 to 5 minutes until the vegetables are crisp-tender.

• 6

  Pour the lemon juice over the vegetables and stir to deglaze the pan, scraping up any flavorful browned bits from the chicken.

• 7

  Slice the rested chicken breast and serve it over the warm cooked quinoa with the sautéed vegetables on the side.