Name: Grilled chicken and lemon asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 3/4 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

355 calories

Protein: 31g; 35% of calories
Carbs: 38g; 43% of calories
Fat: 9g; 22% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. In a small saucepan, combine the quinoa, water, and a pinch of 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.
On a half-sheet pan, toss the asparagus with half the olive oil, the minced garlic, a pinch of salt, and a pinch of black pepper. Roast for 12 minutes until tender and slightly browned.
Season the chicken breast with the remaining salt and pepper. Heat the remaining olive oil in a 10-inch skillet over medium-high heat. Cook the chicken for 6 minutes, flip, and cook for 5 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Toss the roasted asparagus with the lemon juice. Fluff the quinoa with a fork. Plate the chicken with the asparagus and quinoa.

Nutrition

Ingredients

Instructions

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