NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.25 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 2

  Place the chicken breast in a shallow dish and pour half of the lemon-herb marinade over it, turning to coat evenly.

• 3

  Let the chicken marinate for 15 minutes while you preheat your grill or grill pan to medium-high heat.

• 4

  Toss the asparagus spears with the remaining half of the marinade until well coated.

• 5

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  During the last 5 minutes of chicken cooking time, add the asparagus to the grill and cook until tender and lightly charred.

• 7

  Remove everything from the heat and serve the grilled chicken and asparagus over the warm cooked quinoa.