This recipe is a symphony of simple yet vibrant flavors, perfect for a weeknight meal or a casual weekend dinner. Lemon and garlic, a culinary dream team, chicken halal
infuse the chicken with a bright and zesty taste. Roasted asparagus adds a touch of green and a satisfying crunch, while fluffy quinoa provides a protein-packed base.

Ingredients:

• 2 boneless, skinless chicken breasts (around 6 oz each)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound asparagus, trimmed
• 1 cup quinoa, rinsed
• 1 3/4 cups chicken broth or water
• 1/2 lemon, sliced

Instructions:

1. Marinate the Chicken: In a shallow dish, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the chicken breasts and coat them evenly with the marinade. Let the chicken marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.

2. Preheat the Oven and Prepare the Asparagus: Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper. Spread the asparagus in a single layer on a baking sheet.

3. Roast the Asparagus: Place the baking sheet with asparagus in the preheated oven and roast for 10-12 minutes, or until tender-crisp.

4. Cook the Quinoa: While the asparagus roasts, cook the quinoa according to package instructions. In a saucepan, combine rinsed quinoa with chicken broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

5. Sear the Chicken: Heat a large skillet over medium heat. Once hot, remove the chicken breasts from the marinade and discard the marinade. Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through.

6. Assemble and Serve: Fluff the cooked quinoa with a fork. Divide the quinoa among plates. Top with roasted asparagus spears and a seared lemon garlic chicken breast. Garnish with fresh lemon slices (optional) and enjoy!

Tips:

• For boneless, skinless chicken thighs, adjust the cooking time slightly. Sear for 4-5 minutes per side and cook until the internal temperature reaches 165°F (74°C).
• Substitute brown rice for quinoa for a chewier texture. Adjust the cooking time according to package instructions.
• Add a pinch of red pepper flakes to the marinade for a touch of heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

This Lemon Garlic Chicken with Roasted Asparagus and Quinoa is a balanced and flavorful meal that's easy to prepare. With its simple ingredients and minimal prep time, it's a perfect addition to your healthy and delicious recipe repertoire.