NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish or reusable silicone bag and pour the marinade over it, ensuring it is fully coated; marinate in the refrigerator for at least 20 minutes.

• 3

  Preheat your grill or a cast-iron grill pan over medium-high heat and lightly brush with a tiny bit of oil if necessary to prevent sticking.

• 4

  Grill the chicken breast for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside has beautiful golden grill marks.

• 5

  While the chicken is cooking, place the asparagus and cherry tomatoes on the grill for 3 to 5 minutes until the asparagus is tender-crisp and the tomatoes begin to blister.

• 6

  Remove everything from the heat and let the chicken rest for 5 minutes before slicing.

• 7

  Serve the sliced lemon-herb chicken over the warm cooked quinoa with the grilled vegetables on the side.