Name: Pan seared chicken with herb quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 7 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

472 calories

Protein: 48g; 40% of calories
Carbs: 41g; 34% of calories
Fat: 13g; 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 heat and let rest, covered, for 5 minutes.
Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil and a pinch of salt. Roast for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, season the chicken breast on both sides with the remaining salt, black pepper, and garlic powder.
Heat the remaining olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork and stir in the chopped parsley. Place the herb quinoa on a plate with the roasted asparagus and the seared chicken breast.

Nutrition

Ingredients

Instructions

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