Ingredients:

4 grilled chicken breasts

zest of 2 lemons

2 Tbs. canola oil

4 sprigs thyme (chopped finely)

2 Belgian endive

8 asparagus spears

1 pkg of red quinoa

1/2 cup balsamic vinegar

1 pint blackberries

4 Tbs. of extra virgin olive oil

1/4 oz. agave nectar

1 watermelon radish (sliced thin for garnish)

salt and black pepper to taste

Preparation:

1) Add chicken breasts to a bowl and add lemon zest, canola oil, thyme, salt and pepper to taste. Grill on medium heat 5 minutes on each side, rotating occasionally.

2) Endive – Quarter the endive lengthwise and season with canola oil, salt and pepper. Place in a hot skillet cooking for 3-4 minutes on each side.

3) Asparagus – Cut in half and season with salt, pepper and canola oil. Sear in same pan for 3-4 minutes.

4) Red Quinoa – Cook one cup of red quinoa according to directions, set aside.

5) Mix in a blender the vinegar, blackberries, olive oil and agave nectar.

6) Place all ingredients on a plate, drizzle with blackberry-oil mixtures and garnish with thinly sliced watermelon radish.

Recipe provided by ThriveWell.org