NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, sea salt, and black pepper to create a vibrant marinade.

• 2

  Place the chicken breast in a glass dish and coat with half of the prepared marinade, allowing it to sit for 15 minutes to absorb the flavors.

• 3

  Toss the trimmed asparagus spears in a separate bowl with the remaining marinade until they are evenly coated.

• 4

  Preheat your grill to medium-high heat and ensure the grates are clean and lightly oiled.

• 5

  Grill the chicken breast for 6 to 7 minutes per side until the exterior is beautifully seared and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Add the asparagus to the grill during the final 5 minutes of cooking, turning occasionally until they are tender-crisp with light char marks.

• 7

  Serve the grilled chicken and charred asparagus over a bed of warm, fluffy quinoa, drizzling any remaining juices from the chicken over the top.