Name: Lemon herb roasted 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; 1/4 cup dry quinoa, rinsed; 1/2 cup water; 5 oz asparagus, trimmed; 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

Nutrition

Per serving

467 calories

Protein: 45g; 38% of calories
Carbs: 39g; 33% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small baking dish, rub the chicken breast with half the olive oil, the lemon juice, garlic powder, and half each of the salt and pepper.
Roast the chicken for 20 to 25 minutes until the center reaches the safe temperature. Done when opaque in the center, 165°F.
While the chicken roasts, combine the quinoa, water, and dried basil in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest for 5 minutes.
While the quinoa rests, place a steamer basket in a pot with an inch of water. Add the asparagus, cover, and steam over medium-high heat for 5 to 6 minutes until tender but still bright green.
Toss the steamed asparagus with the remaining olive oil, salt, and pepper. Serve the roasted chicken alongside the herbed quinoa and asparagus.

Nutrition

Ingredients

Instructions

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