Mediterranean Lemon-Herb Crusted Chicken with Asparagus and Red Pepper Quinoa

Ingredients

• 2 each Boneless, skinless chicken breasts
• 1 tablespoon Olive oil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Smoked paprika
• 0.25 teaspoon Ground black pepper
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh lemon juice
• 0.25 cup Unsalted chicken broth
• 1 tablespoon Fresh parsley, chopped
• 1 bunch Asparagus spears
• 1 teaspoon Olive oil
• 0.5 teaspoon Lemon zest
• 0.25 teaspoon Ground black pepper
• 0.5 cup Quinoa, uncooked
• 1 cup Water
• 0.25 cup Red bell pepper, finely diced
• 0.25 cup Cucumber, finely diced
• 1 tablespoon Fresh mint, chopped
• 1 tablespoon Fresh parsley, chopped
• 1 tablespoon Lemon juice
• 1 teaspoon Olive oil

Instructions

1. Preheat your oven to 400°F (200°C).
2. **Prepare the Quinoa:** Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa with 1 cup of water (or unsalted broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. **Prepare the Asparagus:** On a baking sheet, toss the trimmed asparagus spears with 1 teaspoon olive oil, 0.5 teaspoon lemon zest, and 0.25 teaspoon black pepper. Spread in a single layer.
4. **Prepare the Chicken:** Pat chicken breasts dry with paper towels. In a small bowl, combine dried oregano, dried thyme, garlic powder, onion powder, smoked paprika, 0.25 teaspoon black pepper, and 1 teaspoon lemon zest. Rub this spice mixture evenly over both sides of the chicken breasts.
5. **Cook the Chicken:** Heat 1 tablespoon olive oil in a large, oven-safe skillet (cast iron works great) over medium-high heat. Once hot, add the seasoned chicken breasts and sear for 3-4 minutes per side, until golden brown. The chicken won't be cooked through yet.
6. Transfer the skillet with the chicken to the preheated oven, or if your skillet isn't oven-safe, transfer chicken to the baking sheet with the asparagus. Roast for 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). The asparagus will also roast during this time.
7. **Finish the Quinoa:** Once the quinoa has rested, fluff it with a fork. Stir in the finely diced red bell pepper, cucumber, fresh mint, 1 tablespoon fresh parsley, 1 tablespoon lemon juice, and 1 teaspoon olive oil. Mix well.
8. **Make the Pan Sauce:** Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for 5 minutes. Place the skillet back on the stovetop over medium heat. Add 2 tablespoons fresh lemon juice and 0.25 cup unsalted chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 1-2 minutes until slightly reduced. Stir in 1 tablespoon chopped fresh parsley.
9. Slice the chicken breasts against the grain. Serve the sliced chicken with a generous spoonful of the lemon-herb pan sauce, alongside the roasted asparagus and the vibrant quinoa pilaf.

Nutrition (per serving)