NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Place the chicken breast in a glass container and pour half of the lemon-herb marinade over it, coating thoroughly.

• 3

  Let the chicken marinate at room temperature for 15 minutes while you preheat your grill or cast-iron grill pan to medium-high.

• 4

  Toss the asparagus spears with the remaining marinade until they are well-coated and vibrant.

• 5

  Grill the chicken for approximately 6 to 7 minutes per side, ensuring the thickest part reaches an internal temperature of 165°F.

• 6

  Add the asparagus to the grill during the last 5 minutes of cooking, turning occasionally until tender and lightly charred.

• 7

  Serve the grilled chicken and asparagus over a bed of warm quinoa, finishing with a sprinkle of fresh parsley.