NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

10 spears asparagus

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Place the chicken breast in a shallow dish or resealable bag and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

• 3

  Preheat your grill or grill pan over medium-high heat.

• 4

  Place the marinated chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 5

  While the chicken is cooking, toss the asparagus spears with the remaining marinade.

• 6

  Add the asparagus to the grill during the last 4 minutes of the chicken's cooking time, turning occasionally until they are tender-crisp and lightly charred.

• 7

  Remove the chicken and asparagus from the grill and let the chicken rest for 3 minutes before slicing.

• 8

  Serve the sliced chicken and grilled asparagus over a bed of warm cooked quinoa.