NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup asparagus

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set aside to rest; add the minced garlic, asparagus, and cherry tomatoes to the same skillet.

• 5

  Sauté the vegetables for 3-4 minutes until the asparagus is crisp-tender and the tomatoes begin to blister slightly.

• 6

  Pour the lemon juice into the skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 7

  Slice the chicken and serve it over the warm quinoa alongside the sautéed vegetables, drizzling any remaining pan juices over the top.