Name: Chicken breast with asparagus and quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/3 cup quinoa; 1/2 cup water; 6 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

482 calories

Protein: 47g; 39% of calories
Carbs: 44g; 36% of calories
Fat: 14g; 25% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes. Meanwhile, 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.
Season the chicken breast on both sides with the garlic powder and the remaining salt and pepper.
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 and firm. Done when opaque in the center, 165°F.
Squeeze the lemon juice over the roasted asparagus. Fluff the quinoa with a fork. Plate the chicken alongside the asparagus and the quinoa.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes