NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 whole Garlic clove

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken is searing, mince the garlic clove and trim the tough, woody ends off the asparagus spears.

• 5

  Remove the chicken from the skillet and let it rest on a clean plate for 3 minutes to keep the juices locked in.

• 6

  Add the asparagus and minced garlic to the same hot skillet, sautéing for 3 to 4 minutes until the asparagus is bright green and tender-crisp.

• 7

  Turn off the heat and stir in the fresh lemon juice and lemon zest, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 8

  Plate the warm quinoa, top with the sliced chicken breast and sautéed asparagus, and drizzle the remaining lemon-garlic pan sauce over the entire dish.