Name: Lemon garlic chicken with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz asparagus, trimmed; 1/4 cup quinoa; 1/2 cup water; 1 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley

Nutrition

Per serving

466 calories

Protein: 49g; 41% of calories
Carbs: 41g; 35% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 20 min

Combine the quinoa, water, and a pinch of the salt in a small saucepan over high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
Preheat the oven to 400°F. Season the chicken breast on both sides with half the remaining salt, the black pepper, and the dried parsley.
Heat half the olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes, flip, and sear for 2 minutes more. Move the chicken to one side of the pan.
Toss the asparagus with the remaining olive oil and a pinch of salt on the empty side of the skillet. Top the chicken with the minced garlic and lemon juice. Transfer the skillet to the oven and roast for 10 minutes until the chicken is cooked through and asparagus is tender. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork and place it on the plate. Serve the chicken breast and roasted asparagus alongside.

Nutrition

Ingredients

Instructions

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