NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 clove Garlic

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat 0.5 tablespoon of extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

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

• 5

  In the same skillet, add the remaining 0.25 tablespoon of olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.

• 6

  Add the asparagus spears to the skillet and sauté for 3-4 minutes until they are bright green and tender-crisp.

• 7

  Whisk the lemon juice and lemon zest into the pan drippings, then return the chicken to the pan for 30 seconds to glaze it with the sauce.

• 8

  Serve the lemon herb chicken and asparagus over a bed of warm cooked quinoa, drizzling any remaining pan juices over the top.