NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp fresh parsley

1 tbsp fresh chives

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the hot pan and sear for 6 to 7 minutes without moving it to develop a deep golden crust.

• 4

  Flip the chicken and cook for another 5 to 6 minutes until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to keep the juices intact.

• 6

  Add the asparagus spears to the same skillet and sauté for 4 minutes until they are bright green and crisp-tender.

• 7

  In a small bowl, whisk together the lemon juice, chopped parsley, and chopped chives to create the herb sauce.

• 8

  Slice the chicken and serve it over the fluffy quinoa and sautéed asparagus, drizzling the fresh sauce over the top.