Balsamic Glazed Chicken with Roasted Asparagus
Succulent chicken breast roasted with a sweet and tangy balsamic glaze, served with tender oven-roasted asparagus and quick-cooking quinoa.
- Prep: 8 min
- Cook: 20 min
- Total: 28 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
- Cost: $4.35/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- High-Protein
Tags
- roast
- quick
- healthy
- savory
- tangy
Ingredients
- 0.5 chicken breast (boneless, skinless)
- 0.5 tablespoon olive oil
- 1 tablespoon balsamic glaze
- 4 ounce fresh asparagus (woody ends trimmed)
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 cup quinoa (microwaveable)
Instructions
- Preheat oven to 400°F. Line a small baking sheet with parchment paper for easy cleanup.
- Place the chicken breast on one side of the prepared baking sheet. Drizzle with 1/2 tablespoon of olive oil and coat with 1/2 tablespoon of balsamic glaze. Season lightly with salt and black pepper.
- On the other side of the baking sheet, toss the asparagus with the remaining 1/2 tablespoon of olive oil and season with salt and black pepper.
- Roast for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F) and the asparagus is tender-crisp. Drizzle the cooked chicken with the remaining balsamic glaze, if desired.
- While the chicken and asparagus are roasting, prepare the microwaveable quinoa according to package directions.
- Serve the chicken and asparagus alongside the cooked quinoa.
Nutrition (per serving)
- Calories: 848
- Protein: 46.8 g
- Carbohydrates: 125.3 g
- Fat: 19.5 g
- Fiber: 14.2 g
- Sodium: 651 mg
- Saturated Fat: 1.5 g
- Sugar: 20.8 g
- Cholesterol: 80 mg