NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper to create a marinade.

• 2

  Place the chicken breast in a shallow dish and pour half of the marinade over it, turning to coat the meat evenly.

• 3

  Preheat a grill or grill pan over medium-high heat until hot.

• 4

  Toss the asparagus spears with the remaining half of the marinade until they are lightly coated.

• 5

  Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  During the last 5 minutes of the chicken cooking, place the asparagus on the grill, turning occasionally until tender and slightly charred.

• 7

  Serve the grilled chicken and asparagus over the warm cooked quinoa, garnished with chopped fresh parsley.