Lemon-Herb Sumac Chicken with Roasted Asparagus & Quinoa

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Dried oregano
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1 teaspoon Sumac
• 1/2 teaspoon Black pepper
• 1 whole Lemon
• 1/2 cup Unsalted chicken or vegetable broth
• 1 tablespoon Fresh parsley
• 1 teaspoon Arrowroot powder
• 1 tablespoon Nutritional yeast
• 1/2 teaspoon Maple syrup
• 1 bunch Asparagus
• 1/2 cup Dry quinoa
• 1 cup Water
• 1 whole Bay leaf

Instructions

1. Prepare Quinoa: Rinse quinoa thoroughly under cold water. Combine rinsed quinoa, 1 cup water, and bay leaf (if using) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork and remove bay leaf.
2. Prep Chicken: Pat chicken breasts dry with paper towels. In a small bowl, combine dried oregano, garlic powder, onion powder, sumac, 1/4 teaspoon black pepper, and the finely grated zest of 1/2 lemon. Rub this seasoning mixture evenly over both sides of the chicken breasts, ensuring they are well coated.
3. Roast Asparagus: Preheat oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus spears with 1 tablespoon of olive oil and the remaining 1/4 teaspoon black pepper. Spread them in a single layer. Roast for 8-12 minutes, or until the asparagus is tender-crisp. A squeeze of fresh lemon juice can be added after roasting.
4. Sear Chicken: While asparagus roasts, heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes per side, until they are golden brown on the exterior and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented loosely with foil to rest.
5. Make Pan Sauce: Reduce the heat to medium-low on the skillet. Add the unsalted broth to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon to incorporate all the flavor. In a small bowl, whisk together the juice of 1/2 lemon, arrowroot powder, nutritional yeast (if using), and maple syrup (if using) until smooth. Pour this mixture into the skillet, stirring constantly until the sauce thickens to your desired consistency, about 1-2 minutes. Stir in the finely chopped fresh parsley.
6. Serve: Slice the rested chicken breasts crosswise into thick pieces. Divide the fluffy quinoa, roasted asparagus, and sliced chicken onto two plates. Spoon the warm lemon-herb sumac sauce generously over the chicken. Serve immediately and enjoy!

Nutrition (per serving)