NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

0.75 tbsp Extra virgin olive oil

0.25 cup Low-sodium chicken broth

1 tbsp Lemon juice

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

  Pat the chicken tenderloins dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, then carefully place the chicken in the pan.

• 3

  Sear the tenderloins for 3 to 4 minutes per side until a golden-brown crust forms and they are cooked through, then transfer them to a plate to rest.

• 4

  While the chicken is searing, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they are vibrant green and tender-crisp.

• 5

  Reduce the skillet heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant, being careful not to let it burn.

• 6

  Pour the chicken broth and lemon juice into the skillet, scraping the bottom with a wooden spoon to release the flavorful browned bits.

• 7

  Simmer the sauce for 2 minutes until it reduces slightly, then turn off the heat and stir in the fresh parsley.

• 8

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