NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast filet

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken filet 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 5-6 minutes per side until golden brown and cooked through.

• 4

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

• 5

  In the same skillet, add the asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is tender-crisp.

• 6

  Stir in the lemon juice, lemon zest, and fresh parsley, scraping up any browned bits from the bottom of the pan.

• 7

  Serve the chicken and asparagus over the warm quinoa, spooning the remaining lemon-herb sauce from the pan over the top.