NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

2 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

0.33 cup Cooked quinoa

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken cooks, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and vibrant green.

• 5

  Remove the chicken from the pan and set aside on a plate to rest for 5 minutes.

• 6

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Stir in the fresh lemon juice, lemon zest, and chopped parsley, scraping up any browned bits from the bottom of the pan to create a light sauce.

• 8

  Plate the cooked quinoa and steamed asparagus alongside the chicken breast, then spoon the lemon-herb pan sauce over the chicken before serving.