NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.25 cup Chicken broth

1 tbsp Lemon juice

1 tsp Fresh thyme

1 cup Asparagus

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 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, or until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a plate.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.

• 7

  Stir in the fresh thyme and simmer the sauce for 2 minutes until slightly thickened.

• 8

  While the sauce simmers, steam the asparagus for 4 to 5 minutes until tender-crisp.

• 9

  Plate the cooked quinoa, top with the chicken breast, and spoon the lemon-herb sauce over the top.

• 10

  Serve with the steamed asparagus on the side.