NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

0.5 cup water

0.5 tbsp extra virgin olive oil

1 cup asparagus

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.

• 2

  In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

• 3

  While quinoa cooks, season the chicken breast with half of the sea salt and black pepper.

• 4

  Preheat a grill or grill pan over medium-high heat. Lightly coat with a small amount of oil if needed.

• 5

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  Toss the asparagus with a tiny drizzle of olive oil and grill for 4-5 minutes until tender and slightly charred.

• 7

  Mince the garlic and finely chop the fresh parsley.

• 8

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and the remaining salt and pepper.

• 9

  Once the quinoa is done, fluff it with a fork and stir in the lemon-herb dressing and chopped parsley.

• 10

  Slice the grilled chicken and serve it over the warm quinoa pilaf with the grilled asparagus on the side.