NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp lemon juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until a golden crust forms and the center is cooked through.

• 4

  Remove the chicken from the skillet and set it aside on a plate to rest.

• 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 the bottom of the pan to release any browned bits.

• 7

  Simmer the sauce for 2 to 3 minutes until it reduces slightly and thickens.

• 8

  Steam the asparagus spears for 4 minutes until they are tender-crisp and bright green.

• 9

  Plate the cooked quinoa and top with the chicken and asparagus, then drizzle the lemon-herb sauce over the entire dish.