Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1.5 cup asparagus; 0.25 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Nutrition

Per serving

433 calories

Protein: 57g; 51% of calories
Carbs: 23g; 21% of calories
Fat: 14g; 28% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends of the asparagus and toss with half the olive oil, sea salt, and black pepper on the baking sheet.
Roast the asparagus for 12 to 15 minutes until it reaches a crisp-tender texture.
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.
Add the minced garlic and lemon juice to the skillet during the final minute of cooking, spooning the juices over the chicken.
Serve the pan-seared chicken alongside the roasted asparagus and warm quinoa.

Nutrition

Ingredients

Instructions

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