NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

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 red bell pepper

0.5 cup cooked quinoa

PREPARATION

• 1

  In a small 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 coat with half of the lemon-herb marinade; let it marinate for at least 15 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat until hot.

• 4

  Toss the asparagus spears and sliced red bell pepper with the remaining half of the marinade until evenly coated.

• 5

  Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the meat is tender.

• 6

  Grill the vegetables for 4 to 5 minutes, turning occasionally, until they are tender and show light char marks.

• 7

  Serve the grilled chicken and vegetables over a bed of warm cooked quinoa.