Name: Lemon garlic 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; 1/3 cup quinoa, rinsed; 5 oz asparagus, trimmed; 1 tbsp lemon juice; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 cup water; 1/2 tsp dried parsley

Nutrition

Per serving

483 calories

Protein: 48g; 39% of calories
Carbs: 44g; 36% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and dried parsley. Place the chicken breast on a small baking sheet and brush with the mixture. Season the chicken with half the salt and half the pepper. Roast for 20 to 25 minutes until cooked through. Done when opaque in the center, 165°F.
While the chicken roasts, combine the quinoa and water 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 heat and let rest, covered, for 5 minutes.
While the quinoa rests, place the asparagus in a steamer basket over boiling water. Cover and steam for 5 to 7 minutes until tender. Season with the remaining salt and pepper.
Fluff the quinoa with a fork and transfer to a plate. Slice the chicken and place it next to the quinoa, then serve the asparagus on the side.

Nutrition

Ingredients

Instructions

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