Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 tbsp extra virgin olive oil; 10 spears asparagus; 0.5 cup cooked quinoa; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

487 calories

Protein: 46g; 36% of calories
Carbs: 35g; 27% of calories
Fat: 21g; 37% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat oven to 400°F (200°C).
Mince the garlic and whisk in a small bowl with 0.5 tbsp olive oil, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.
Place chicken breast between parchment paper and lightly pound to an even thickness.
Rub half of the herb mixture over the chicken breast and set aside.
Toss asparagus spears with the remaining 0.5 tbsp olive oil and the rest of the herb mixture on a baking sheet.
Roast the asparagus in the oven for 12 minutes until tender-crisp.
While asparagus roasts, heat a non-stick skillet over medium-high heat.
Sear the chicken for 6 minutes per side until the internal temperature reaches 165°F (74°C).
Serve the chicken and roasted asparagus over a bed of warm quinoa.

Nutrition

Ingredients

Instructions

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