NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a plate.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the flavorful browned bits.

• 7

  Simmer the sauce for 2-3 minutes until it has slightly thickened, then stir in the fresh parsley.

• 8

  While the sauce simmers, steam the asparagus for 4-5 minutes until bright green and crisp-tender.

• 9

  Serve the chicken over the cooked quinoa, drizzled with the lemon-herb sauce, with the asparagus on the side.