Lemon-Herb Chicken with Roasted Asparagus and Quinoa

Name: Lemon-Herb Chicken with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, thinly sliced); 1 pound fresh asparagus (tough ends trimmed); 2 tablespoon olive oil; 1 tablespoon dried oregano; 0.5 teaspoon garlic powder; 0.25 teaspoon black pepper; 1 lemon (half sliced, half juiced); 1.5 cup quinoa; 3 cup chicken broth; 1 teaspoon salt

Succulent chicken breast marinated in lemon and herbs, quickly roasted alongside tender asparagus, served with fluffy quinoa for a complete and healthy meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.28/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Halal
Low-Sugar

Ingredients

1.5 pound chicken breast (boneless, skinless, thinly sliced)
1 pound fresh asparagus (tough ends trimmed)
2 tablespoon olive oil
1 tablespoon dried oregano
0.5 teaspoon garlic powder
0.25 teaspoon black pepper
1 lemon (half sliced, half juiced)
1.5 cup quinoa
3 cup chicken broth
1 teaspoon salt

Instructions

Preheat oven to 400 degrees Fahrenheit (200°C). Line a large sheet pan with parchment paper.
In a medium bowl, combine 1 tablespoon olive oil, oregano, garlic powder, black pepper, and the juice of half a lemon. Add the thinly sliced chicken breast and toss to coat. Arrange chicken on one side of the prepared sheet pan.
In the same bowl, add asparagus with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Toss to coat and arrange on the other side of the sheet pan. Place lemon slices over the chicken and asparagus.
Roast for 15-18 minutes, or until chicken is cooked through and asparagus is tender-crisp. While the chicken and asparagus roast, prepare the quinoa.
Rinse quinoa under cold water. In a medium saucepan, combine quinoa with chicken broth and 3/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
Fluff quinoa with a fork. Serve the lemon-herb chicken and roasted asparagus immediately with the quinoa.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheated gently.

Nutrition (per serving)

Calories: 421
Protein: 38.8 g
Carbohydrates: 40.5 g
Fat: 12.3 g
Fiber: 6.5 g
Sodium: 1049 mg
Saturated Fat: 1.5 g
Sugar: 6.5 g
Cholesterol: 96 mg