Name: Lemon garlic chicken and asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 1/3 cup quinoa; 1/2 cup water; 7 oz asparagus, trimmed; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. In a small pot, combine the quinoa, water, dried parsley, 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 before fluffing with a fork.
On a half-sheet pan, toss the asparagus with one third of the olive oil and a pinch of salt and pepper. Spread in a single layer and roast for 12 to 15 minutes until tender and slightly charred.
Season the chicken breast with the remaining salt and pepper. Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes. Flip the chicken and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Reduce the skillet heat to medium-low. Add the minced garlic and cook for 1 minute until fragrant. Pour in the lemon juice, scraping up any browned bits from the pan. Return the chicken to the pan and turn to coat in the sauce.

Nutrition

Ingredients

Instructions

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