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

Nutrition

Per serving

413 calories

Protein: 41g; 39% of calories
Carbs: 40g; 39% of calories
Fat: 10g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, half the salt, and the black pepper. Place the chicken breast on a rimmed baking sheet and brush with the lemon garlic mixture.
Roast the chicken for 20 to 25 minutes until the center is opaque. Done when opaque in the center, 165°F.
While the chicken roasts, combine the quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Stir in the lemon zest.
While the quinoa rests, place a steamer basket in a pot with an inch of water. Bring to a boil, add the asparagus, cover, and steam for 4 to 6 minutes until tender. Season with the remaining salt.
Serve the roasted chicken breast alongside the lemon quinoa and steamed asparagus. Pour any juices from the baking sheet over the chicken.

Nutrition

Ingredients

Instructions

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