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; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tbsp Lemon juice; 1 tsp Fresh parsley

Ingredients

9 items

5 oz Chicken breast
1 cup Asparagus spears
0.5 cup Cooked quinoa
1 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Lemon juice
1 tsp Fresh parsley

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 on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and half of the black pepper.
Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.
While the asparagus roasts, season the chicken breast evenly on both sides with garlic powder, the remaining sea salt, and the remaining black pepper.
Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.
Remove the skillet from the heat and drizzle the fresh lemon juice directly over the chicken to deglaze the pan slightly.
Serve the pan-seared chicken alongside the roasted asparagus and cooked quinoa, garnishing everything with finely chopped fresh parsley.

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Ingredients

Instructions

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