NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt, black pepper, and finely chopped fresh rosemary.

• 2

  Heat 1 teaspoon of extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken is cooking, place the asparagus spears in a steamer basket over boiling water for 3 to 4 minutes until they are bright green and crisp-tender.

• 5

  Remove the chicken from the pan and set it aside on a plate to rest for at least 2 minutes.

• 6

  In the same skillet used for the chicken, reduce heat to low and add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Whisk in the fresh lemon juice and lemon zest into the garlic oil to create a light pan sauce.

• 8

  Slice the chicken breast into strips and toss them back into the skillet briefly to coat with the lemon-garlic sauce.

• 9

  Arrange the cooked quinoa on a plate, top with the lemon chicken, and serve alongside the steamed asparagus.