NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken tenderloins

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Dried oregano

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the chicken tenderloins dry with a paper towel to ensure a proper sear.

• 2

  In a small bowl, combine the dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Evenly coat all sides of the chicken tenderloins with the herb seasoning mixture.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and sear for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  While the chicken cooks, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender.

• 7

  Warm the pre-cooked quinoa in a separate pan or microwave until heated through.

• 8

  Plate the chicken alongside the quinoa and asparagus.

• 9

  Drizzle the fresh lemon juice over the chicken and vegetables.

• 10

  Garnish the entire dish with finely chopped fresh parsley before serving.