NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1.5 cup asparagus spears

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

2 tbsp chicken bone broth

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the pan and let it rest on a plate.

• 4

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

• 5

  Pour the chicken bone broth and fresh lemon juice into the skillet to deglaze, scraping up any browned bits from the bottom of the pan.

• 6

  Stir in the lemon zest and chopped fresh parsley, allowing the sauce to simmer for 1 minute until slightly reduced.

• 7

  Serve the pan-seared chicken over the warm cooked quinoa with the asparagus on the side, spooning the lemon-herb pan sauce over the chicken.