NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

10 spears asparagus

1 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

• 2

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

• 3

  Heat 0.5 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside on a plate to rest.

• 5

  Add the remaining olive oil to the same skillet and sauté the minced garlic and asparagus spears for about 4 minutes until they are tender-crisp.

• 6

  Pour the chicken broth and lemon juice into the skillet, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 7

  Stir in the fresh thyme and remaining salt and pepper, then return the chicken to the pan for 1 minute to coat in the sauce.

• 8

  Fluff the quinoa with a fork and serve the chicken and asparagus over the top, drizzling any remaining pan sauce over the dish.