Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 tbsp olive oil; 10 spears asparagus; 0.25 cup quinoa; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tbsp lemon juice; 0.5 tsp dried oregano

Nutrition

Per serving

404 calories

Protein: 41g; 40% of calories
Carbs: 39g; 38% of calories
Fat: 10g; 22% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with 0.5 tablespoon of olive oil and a pinch of sea salt.
Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.
While the asparagus roasts, season both sides of the chicken breast with the remaining sea salt, black pepper, and dried oregano.
Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.
Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.
In a small bowl, whisk together the lemon juice and minced garlic to create a simple dressing.
Place the cooked quinoa on a plate, top with the pan-seared chicken and roasted asparagus, and drizzle the lemon-garlic sauce over the top before serving.

Nutrition

Ingredients

Instructions

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