food-pr0nz:  Grilled Lemon Chicken over Buttery Parmesan Quinoa and Steamed Broccoli and Asparagus  Grilled Lemon Chicken… 3 boneless, skinless chicken breasts, butterflied in half to make six thin breasts zest of one lemon 1 T extra virgin olive oil kosher salt and fresh cracked black pepper, to season Directions: Heat your indoor grill pan over moderate heat and drizzle with olive oil. Season your chicken breasts with salt and pepper, and rub the lemon zest onto both sides of each breast Grill until cooked through. Buttery Parmesan Quinoa… 1 1/2 C Quinoa  3 C chicken broth  2 T butter, separated 1 oz, shredded Parmesan cheese  1 T finely chopped parsley  kosher salt and fresh cracked black pepper, to season Heat a small saucepan over moderate heat and add 1 tablespoon of butter to the hot pan. Once melted add the quinoa, and stir constantly until it begins to smell nutty. Pour in chicken broth, bring to a boil, lower heat to a simmer, cover and let simmer for 15 minutes, or until quinoa is tender and there is no broth in the pan. Stir in remaining butter, cheese, parsley, and season with salt and pepper. Broccoli and Asparagus… 1 C purple asparagus, cut into bite-sized pieces   1 C green asparagus, cut into bite-sized pieces 2 C broccoli, cut into bite-sized pieces   Season with salt and steam in a steamer basket or your microwave, until tender. To plate, place quinoa on plate and top with veggies and chicken.  (Makes 6 servings.)
{}