NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

1 tsp fresh parsley

1 tsp fresh oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small saucepan, combine the dry quinoa with 0.5 cups of water, bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 2

  Season both sides of the chicken breast with the sea salt and black pepper.

• 3

  Heat 0.5 tablespoons of olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through.

• 4

  Remove the chicken from the pan to rest, then add the remaining olive oil, minced garlic, and asparagus spears to the same skillet.

• 5

  Sauté the asparagus for 3 to 5 minutes until tender-crisp, then stir in the fresh parsley, oregano, and the juice from the lemon.

• 6

  Fluff the quinoa with a fork and serve the sliced chicken on top, drizzling any remaining lemon-herb juices from the pan over the plate.