Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 bunch Asparagus; 1 tbsp Olive oil; 2 cloves Garlic; 1 tbsp Lemon juice; 0.25 cup Cooked quinoa; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano

Nutrition

Per serving

418 calories

Protein: 40g; 37% of calories
Carbs: 26g; 24% of calories
Fat: 19g; 39% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp olive oil, half the salt, and half the pepper.
Roast the asparagus for 12 to 15 minutes until it is crisp-tender and slightly charred.
While the asparagus roasts, season the chicken breast evenly with the remaining salt, pepper, and dried oregano.
Heat the remaining 0.5 tbsp olive oil in a medium skillet over medium-high heat.
Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
During the last 2 minutes of cooking, add the minced garlic and lemon juice to the skillet, spooning the juices over the chicken.
Warm the pre-cooked quinoa and serve the chicken and roasted asparagus over the top, drizzling with any remaining pan juices.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes