NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup asparagus

0.25 cup quinoa

2 cloves garlic

0.25 cup chicken broth

1 tbsp lemon juice

1 tsp fresh thyme

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the chicken breast.

• 3

  Sear the chicken for 5-7 minutes per side until it reaches an internal temperature of 165°F and has a golden-brown crust. Remove the chicken from the pan and let it rest on a plate.

• 4

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.

• 5

  Simmer the sauce for 2-3 minutes until slightly reduced, then stir in the fresh thyme and parsley.

• 6

  While the sauce simmers, steam the asparagus until bright green and tender, and prepare the quinoa according to package directions.

• 7

  Slice the chicken and plate it over the quinoa. Arrange the asparagus on the side and spoon the lemon-herb sauce generously over the chicken.