Name: Lemon herb grilled chicken breast
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 1/2 tsp extra virgin olive oil; 2 tsp lemon juice; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water; 1 1/2 tbsp fresh parsley, chopped; 5 oz asparagus, trimmed

Nutrition

Per serving

462 calories

Protein: 48g; 41% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil and a pinch of the salt and pepper. Roast for 12 to 15 minutes until tender and slightly charred.
In a small saucepan, combine the quinoa and water with a pinch of salt. 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.
While the quinoa and asparagus cook, whisk the remaining olive oil, lemon juice, garlic powder, and dried basil in a small bowl with the rest of the salt and pepper. Coat the chicken breast thoroughly in the mixture.
Preheat a grill pan over medium-high heat. Grill the chicken for 6 to 7 minutes, flip, and grill for 6 minutes more until the thickest part is opaque in the center. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork and stir in the fresh parsley. Serve the grilled chicken alongside the roasted asparagus and the herbed quinoa.

Nutrition

Ingredients

Instructions

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