NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

2 tbsp low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp fresh parsley

0.5 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Heat one teaspoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat.

• 3

  Place the chicken in the hot pan and sear for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 4

  While the chicken cooks, toss the asparagus with the remaining teaspoon of olive oil and a pinch of salt, then sauté in a separate pan until tender-crisp.

• 5

  Remove the chicken from the skillet and set aside to rest on a plate.

• 6

  In the same skillet used for the chicken, add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Deglaze the pan with the chicken broth and lemon juice, scraping up any browned bits from the bottom with a wooden spoon.

• 8

  Stir in the fresh parsley and thyme, simmering the sauce for 1-2 minutes until slightly reduced.

• 9

  Serve the chicken over the warm quinoa with the asparagus on the side, spooning the herb sauce over the top.