NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.25 cup cooked quinoa

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Place the chicken breast in a glass container and pour half of the marinade over it, ensuring it is well coated.

• 3

  Preheat your grill or grill pan over medium-high heat until it is hot.

• 4

  Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely browned.

• 5

  While the chicken grills, toss the asparagus spears in the remaining marinade and grill them for 4 to 5 minutes until tender and smoky.

• 6

  Serve the grilled chicken sliced over the fluffy cooked quinoa with the charred asparagus on the side, garnished with fresh parsley.