NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus spears

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried 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 sit for at least 15 minutes.

• 3

  Preheat your grill or grill pan over medium-high heat and lightly grease the grates.

• 4

  Toss the asparagus spears with the remaining marinade in a separate bowl.

• 5

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 6

  During the last 5 minutes of chicken cooking, add the asparagus to the grill and cook until tender-crisp with light char marks.

• 7

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