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Baked chicken with quinoa and asparagus
Pair this delightful dish with a fresh green salad or steamed broccoli for added fiber. For a burst of freshness, garnish with chopped parsley or cilantro. Make sure to hydrate by pairing this meal with water or herbal tea.
4 boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 cups asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Lemon wedges for serving
Preheat the oven to 375°F (190°C).
Season chicken breasts with salt, pepper, dried thyme, and paprika.
In a skillet, heat olive oil over medium heat. Sear chicken breasts until golden brown on both sides.
In the same skillet, sauté minced garlic and asparagus for 2-3 minutes.
In a baking dish, combine quinoa, sautéed asparagus, and place seared chicken breasts on top.
Add 2 cups of water to the baking dish and cover tightly with foil.
Bake for 25-30 minutes or until chicken is cooked through and quinoa is tender.
Serve with a squeeze of lemon and enjoy!
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