NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

PREPARATION

• 1

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 2

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

• 3

  Let the chicken marinate for at least 20 minutes in the refrigerator.

• 4

  Preheat your grill or a cast-iron grill pan over medium-high heat.

• 5

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  While the chicken cooks, toss the asparagus spears in the remaining marinade and grill them for 3 to 5 minutes until tender and lightly charred.

• 7

  Remove the chicken from the grill and let it rest for 5 minutes before slicing.

• 8

  Serve the sliced chicken over the warm cooked quinoa with the grilled asparagus on the side.