NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

0.25 cup chicken broth

1 tbsp fresh lemon juice

1 tsp fresh thyme

1 tbsp fresh parsley

1 cup asparagus spears

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Heat olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the pan and sear for 5-7 minutes per side until golden and cooked through.

• 4

  Remove chicken from the pan and set aside to rest.

• 5

  In the same skillet, add the asparagus spears and sauté for 3-4 minutes until tender-crisp, then remove.

• 6

  Add minced garlic to the pan and cook for 30 seconds until fragrant.

• 7

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

• 8

  Stir in fresh thyme and parsley, allowing the sauce to simmer and reduce slightly for 2 minutes.

• 9

  Serve the chicken and asparagus over a bed of warm quinoa, drizzling the lemon-herb sauce over the top.