Ingredients
- 2 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed
- 1 cup cooked quinoa
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Nutritional Information (per serving)
- Calories: 400 kcal
- Protein: 35g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 8g
- Micronutrients: Vitamin A, Vitamin C, Vitamin K, Iron
Preparation
- Preheat your grill or grill pan over medium-high heat.
- Season the chicken breasts with olive oil, minced garlic, lemon juice, salt, and pepper.
- Grill the chicken breasts for about 6-7 minutes per side, or until cooked through and no longer pink in the center.
- Meanwhile, toss the trimmed asparagus spears with olive oil, salt, and pepper.
- Grill the asparagus alongside the chicken for about 4-5 minutes, or until tender and lightly charred.
- Serve the grilled chicken and asparagus with cooked quinoa on the side.
- Garnish with fresh parsley for added flavor and presentation.
- Enjoy this protein-rich and nutrient-dense dinner that’s both satisfying and delicious.
