Name: Lemon-Herb Pan-Seared Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.25 cup dry quinoa; 5 oz raw chicken breast; 1 cup raw asparagus; 0.5 tbsp olive oil; 1 clove garlic; 1 tsp fresh rosemary; 0.5 whole lemon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup water

Nutrition

Per serving

465 calories

Protein: 44g; 37% of calories
Carbs: 43g; 36% of calories
Fat: 14g; 27% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the dry quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, then simmer covered for 12 minutes.
Season the raw chicken breast with sea salt and black pepper on both sides.
Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.
Add minced garlic, chopped rosemary, and a squeeze of lemon juice to the skillet during the last 2 minutes of cooking.
Remove chicken to rest, then toss the raw asparagus into the same skillet with a splash of water, sautéing for 3-4 minutes until bright green.
Fluff the quinoa with a fork and plate it as a base, topping with the sliced chicken and asparagus.

Nutrition

Ingredients

Instructions

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