30 minutes
2 servings
Herb-Infused Chicken with Lemon-Garlic Asparagus
Savor the flavors of tender, herbaceous chicken paired with vibrant, lemon-garlic asparagus. This nutrient-rich meal is perfect for a filling and satisfying lunch or dinner.
Ingredients
- 4-6 oz chicken breast
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup quinoa
- 1 cup water
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breast with salt, pepper, and dried thyme. Set aside.
- In a medium-sized pot, bring 1 cup of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork.
- While the quinoa is cooking, spread the asparagus on a baking sheet lined with parchment paper. Drizzle with olive oil and lemon juice, and sprinkle with minced garlic, salt, and pepper. Toss to coat evenly.
- Place the seasoned chicken breast on one side of the baking sheet with asparagus. Bake in the oven for 15-18 minutes or until the chicken is cooked through and asparagus is tender-crisp.
- Serve the chicken alongside the roasted asparagus and a serving of quinoa. Enjoy warm.
Nutritional Information
High protein, rich in vitamins A and C, balanced with healthy fats and low carbs.