Entrée Recipe
Choice of one
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Ingredients
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Main Ingredients
Optional Sides
Method
Preparation
- 1
Marinate the Chicken
In a small bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper to create a marinade. Place chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
- 2
Prepare the Asparagus
Trim the ends of the asparagus and wash them thoroughly. Set aside.
- 3
Cook Quinoa (Optional)
If serving with quinoa, rinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
Cooking
- 4
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- 5
- 6
Serve
Slice the grilled chicken and serve on a plate alongside the sautéed asparagus. If using, serve with a side of quinoa and garnish with cherry tomatoes.