NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  Place the chicken breast in a shallow dish or resealable bag and pour half of the marinade over it, ensuring it is well coated. Let it marinate for at least 20 minutes.

• 3

  Preheat your grill or grill pan over medium-high heat.

• 4

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside has beautiful char marks.

• 5

  While the chicken is grilling, toss the asparagus spears in the remaining marinade and place them on the grill for 4 to 5 minutes until tender-crisp.

• 6

  Fluff the pre-cooked quinoa and place it on a plate.

• 7

  Slice the grilled chicken and serve it over the quinoa alongside the grilled asparagus.