NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken is searing, steam the asparagus for 4 to 5 minutes until it is vibrant green and crisp-tender.

• 5

  Remove the chicken from the pan and set it aside to rest for 3 minutes; reduce the skillet heat to medium and add the minced garlic, sautéing for 30 seconds.

• 6

  Whisk in the lemon juice and fresh parsley, scraping the bottom of the pan to incorporate any flavorful browned bits into the sauce.

• 7

  Slice the chicken and serve it over the warm cooked quinoa, drizzling the lemon-herb sauce over the top and serving the asparagus on the side.