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

0.5 cup Cherry tomatoes

PREPARATION

• 1

  In a small glass 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 prepared marinade over it, ensuring it is evenly coated on both sides.

• 3

  Preheat a grill or cast-iron grill pan over medium-high heat and lightly brush with a small amount of oil to prevent sticking.

• 4

  Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches a safe 165°F.

• 5

  While the chicken is cooking, toss the asparagus spears and cherry tomatoes with the remaining half of the marinade.

• 6

  Add the vegetables to the grill during the last 5 minutes of cooking, turning occasionally until the asparagus is tender and the tomatoes are slightly blistered.

• 7

  Allow the chicken to rest for 3 minutes before slicing, then serve over a bed of warm quinoa alongside the grilled vegetables.