NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 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

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest for 5 minutes.

• 5

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

• 6

  Add the cooked quinoa, lemon juice, and lemon zest to the skillet, tossing everything together for 1 minute to absorb the pan juices.

• 7

  Slice the rested chicken breast and serve it over the quinoa and asparagus mixture, garnished with freshly chopped parsley.