NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Fresh parsley

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken is searing, steam the asparagus spears for 3 to 5 minutes until they are vibrant green and crisp-tender.

• 5

  Remove the chicken from the pan and let it rest on a plate for 3 minutes; reduce the skillet heat to medium.

• 6

  Add the minced garlic to the remaining oil in the skillet and sauté for 30 seconds until fragrant.

• 7

  Whisk in the lemon juice, lemon zest, parsley, and thyme, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.

• 8

  Plate the cooked quinoa, top with the rested chicken breast, and drizzle the warm lemon-herb sauce over the top with the asparagus on the side.