Name: Grilled chicken with quinoa and 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; 1/3 cup quinoa, rinsed; 3/4 cup water; 5 oz asparagus, trimmed; 1 1/2 tsp olive oil; 2 tsp lemon juice; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

482 calories

Protein: 49g; 40% of calories
Carbs: 42g; 34% of calories
Fat: 14g; 25% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes until the water is absorbed.
While the quinoa cooks, toss the chicken breast and asparagus in a bowl with the olive oil, garlic powder, the remaining salt, and black pepper.
Heat a grill pan over medium-high heat. Place the chicken on the pan and cook for 7 minutes, flip, and cook for 7 minutes more until opaque in the center. Done when opaque in the center, 165°F.
While the chicken cooks, add the asparagus to the grill pan and cook for 6 minutes, flipping once halfway through, until tender and lightly charred.
Fluff the quinoa with a fork. Plate the chicken and asparagus alongside the quinoa, then drizzle the lemon juice over the chicken.

Nutrition

Ingredients

Instructions

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