Boil the asparagus for 2 minutes in salted water, drain, then rinse with cold water. Toss with 2 tsp olive oil and season with salt & pepper.
Preheat a large skillet over medium heat.
In a small bowl, stir together 3 tbl apricot jam, 1 tbl lemon juice and 1 tsp olive oil.
Pound all 6 pieces of chicken about 1/4 in thick and season with salt & pepper then place on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of each piece of chicken. Roll up each cutlet and tie closed with kitchen string. Brush the rollups with the jam mixture then season with salt & pepper.
Transfer the rollups to the hot skillet, cover and cook, turning occasionally, until all sides are browned, ~15 minutes.
1 cup quinoa
salt & pepper
1 cup garbanzo beans, drained
1 garlic clove, minced
Rinse the quinoa under cold water then bring quinoa, pinch of salt and 2 cups of water to boil. Reduce heat to med-low, cover and simmer until quinoa is tender, 20-25 mins.
Transfer cooked quinoa into a large bowl and add garbanzo beans, chopped tomato, garlic, 3 tbl lime juice and 4 tsp EVOO. Stir to combine.
Season with 1 tsp cumin, salt and pepper then sprinkle with 1 tbl chopped parsley.