NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with the dried oregano, garlic powder, sea salt, and black pepper.

• 2

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

• 3

  Place the chicken in the pan and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set aside on a plate; add the remaining olive oil and the asparagus spears to the same skillet.

• 5

  Sauté the asparagus for approximately 4 minutes until they are bright green and tender-crisp.

• 6

  Squeeze the fresh lemon juice over the chicken and asparagus, then garnish with the chopped fresh parsley.

• 7

  Serve the seared chicken and sautéed asparagus over the warm cooked quinoa.