NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

0.25 teaspoon Garlic Powder

PREPARATION

• 1

  In a small bowl, whisk together one teaspoon of olive oil, lemon juice, dried oregano, and garlic powder to create a marinade.

• 2

  Place the chicken breast in a shallow dish or resealable bag, coat with the marinade, and let it sit for at least 15 minutes.

• 3

  Preheat your grill or grill pan to medium-high heat and preheat your oven to 400°F (200°C).

• 4

  Trim the woody ends off the asparagus and toss them with the remaining teaspoon of olive oil and a pinch of salt and pepper.

• 5

  Spread the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

• 6

  While the asparagus roasts, place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

• 8

  Slice the grilled chicken and serve it alongside the quinoa and roasted asparagus for a clean, balanced lunch.