NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the chicken breast in a shallow dish or reusable bag and pour half of the marinade over it, ensuring it is well-coated. Let it marinate for at least 15 minutes.

• 3

  Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

• 4

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the meat is no longer pink.

• 5

  While the chicken is cooking, toss the asparagus spears in the remaining marinade and grill them for 4-5 minutes, turning occasionally until tender and slightly charred.

• 6

  Serve the grilled chicken and asparagus over a bed of fluffy cooked quinoa, drizzling any remaining juices from the chicken over the top.