NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken breast

0.5 cup Dry quinoa

1 cup Asparagus

1.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Dried oregano

1 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Combine 0.5 cup dry quinoa with 1 cup water in a small pot, bring to a boil, then cover and simmer for 15 minutes until fluffy.

• 2

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.

• 4

  Remove the chicken to a plate to rest, then add the trimmed asparagus to the same skillet, sautéing for 4-5 minutes until tender-crisp.

• 5

  In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, and remaining seasonings.

• 6

  Slice the chicken and arrange it in a bowl with the quinoa and asparagus, then drizzle with the lemon dressing and top with crumbled feta cheese.