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Sizzling Lemon Herb Chicken with Asparagus and Quinoa

A vibrant and healthy dish featuring seared chicken, tender asparagus, and fluffy quinoa, all brightened with fresh lemon.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 1 lb Boneless, Skinless Chicken Breasts or Thighs
Vegetables
  • 1 bunch Asparagus Trim woody ends
Grains
  • 1 cup Quinoa
Broth
  • 2 cups Chicken or Vegetable Broth
Aromatics & Seasonings
  • 2 cloves Garlic Minced
  • 1 lemon Lemon Zest and juice
  • 2 tbsp Olive Oil
  • 1 tsp Dried Italian Herbs
  • Salt and Freshly Ground Black Pepper Salt and Black Pepper To taste
Garnish (Optional)
  • to taste Fresh parsley or chives, chopped

Method
 

  1. Cook quinoa: Rinse 1 cup quinoa, combine with 2 cups broth, bring to boil, then simmer for 15 minutes.
  2. Prepare chicken: Pat dry, slice into 1-inch pieces, toss with 1 tbsp olive oil, garlic, herbs, salt, and pepper.
  3. Cook chicken: Sear in a hot skillet 3-4 minutes per side until golden and cooked through.
  4. Add asparagus: Toss in asparagus, cook 3-5 minutes until tender-crisp and bright green.
  5. Finish: Remove from heat, add lemon juice and zest, toss to coat, and serve over quinoa.

Notes

Use a meat thermometer to ensure chicken reaches 165°F for safety.