Simple, balanced, and perfect for a light, high-protein meal using fresh spring ingredients.
Why This Works
This recipe is built for:
- High protein to support recovery
- Seasonal vegetables like asparagus and lemon
- Easy prep for busy schedules
Ingredients (Serves 2)
- 2 organic chicken breasts
- 1 bunch asparagus (trimmed)
- 1 cup cherry tomatoes (halved)
- 1 cup cooked quinoa or rice
- 1 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic (minced)
- Salt + pepper
- Optional: fresh herbs (parsley or basil)
Instructions
1. Prep the Chicken
Season chicken with salt, pepper, and a squeeze of lemon.
2. Cook the Chicken
Heat olive oil in a pan over medium heat. Cook chicken 5 to 6 minutes per side until fully cooked. Set aside.
3. Cook the Veggies
In the same pan, add garlic, asparagus, and tomatoes. Sauté for 4 to 5 minutes until tender but still crisp.
4. Assemble the Bowl
Add quinoa or rice as your base, slice the chicken, and top with veggies.
5. Finish
Drizzle with lemon juice and sprinkle fresh herbs on top.
Approximate Macros (per serving)
- Protein: ~35g
- Carbs: ~30g
- Fat: ~12g
Pro Tip
If your goal is fat loss, keep the carbs moderate. If you’re training hard, increase your rice or quinoa portion.
PFLA Tip
Meals like this keep things simple, consistent, and effective — exactly what drives results.