NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with the dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Heat a large non-stick skillet over medium-high heat with half of the olive oil.

• 3

  Place the chicken in the skillet and sear for 4 minutes per side until the edges are golden and the center is cooked through.

• 4

  In a second skillet, sauté the trimmed asparagus in the remaining olive oil over high heat for 5 minutes until lightly charred and tender.

• 5

  Drizzle the fresh lemon juice over the chicken in the final minute of cooking, allowing the liquid to bubble and create a light pan sauce.

• 6

  Plate the chicken and asparagus over the pre-warmed quinoa and finish the dish with a sprinkle of chopped fresh parsley.