Name: Lemon herb chicken and asparagus
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; 2/3 cup water; 7 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. 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 the heat and let it rest covered for 5 minutes.
While the quinoa simmers, mix the dried basil, dried thyme, the rest of the salt, and the black pepper in a small bowl. Season the chicken breast on both sides with the herb mixture.
Heat half the olive oil in a 12-inch oven-safe skillet over medium-high heat. Place the chicken in the skillet and cook for 3 minutes until golden brown. Flip the chicken.
Toss the asparagus with the remaining oil in the skillet around the chicken. Transfer the skillet to the oven and roast for 12 minutes until the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the skillet from the oven. Drizzle the lemon juice over the chicken and asparagus. Fluff the quinoa with a fork and plate it beside the chicken and roasted asparagus.

Nutrition

Ingredients

Instructions

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