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 cup asparagus; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 clove garlic; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Ingredients

9 items

5 oz chicken breast
1 cup asparagus
0.5 cup cooked quinoa
1 tbsp extra virgin olive oil
1 clove garlic
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.
Drizzle the asparagus with 0.5 tbsp of extra virgin olive oil and sprinkle with half of the sea salt and black pepper.
Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.
While the asparagus roasts, season the chicken breast on both sides with the dried oregano and the remaining sea salt and black pepper.
Heat the remaining 0.5 tbsp of extra virgin olive oil in a medium skillet over medium-high heat.
Add the chicken breast to the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
During the last 2 minutes of the chicken cooking, add the minced garlic to the pan and sauté until fragrant, being careful not to burn it.
Serve the pan-seared chicken alongside the roasted asparagus and warmed quinoa, finishing the dish with a fresh squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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