NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 cup asparagus spears

0.25 cup cooked quinoa

1 large egg

0.25 whole avocado

2 oz extra firm tofu

0.5 tbsp olive oil

2 tbsp Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes before transferring to an ice bath.

• 2

  Dice the chicken breast and tofu into bite-sized pieces, then season evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat olive oil in a large skillet over medium-high heat and sauté the chicken and tofu until they are browned and cooked through.

• 4

  Toss the trimmed asparagus spears into the skillet with the chicken and sauté for 3 to 4 minutes until they are bright green and tender-crisp.

• 5

  In a small bowl, whisk together the Greek yogurt and lemon juice with a teaspoon of water to create a smooth, pourable dressing.

• 6

  Peel the cooled egg and slice it in half, then slice the avocado into thin wedges.

• 7

  Arrange the cooked quinoa in a bowl and top with the chicken, tofu, asparagus, avocado, and egg, then finish with a drizzle of the yogurt sauce.