NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

0.5 cup low-sodium chicken broth

1 tsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Rinse the quinoa thoroughly under cold water to remove bitterness.

• 2

  In a small saucepan, combine the quinoa and chicken broth; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

• 3

  While quinoa cooks, season the chicken breast with sea salt, black pepper, and dried oregano on both sides.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden and the internal temperature reaches 165°F.

• 5

  During the last 4 minutes of chicken cooking, add the minced garlic and asparagus spears to the skillet, sautéing until the asparagus is bright green and tender-crisp.

• 6

  Once the quinoa is finished, fluff with a fork and stir in the fresh lemon juice, lemon zest, and chopped parsley.

• 7

  Slice the chicken into strips and serve immediately over the bed of lemon-herb quinoa with the sautéed asparagus on the side.