Spoon Simple
Lemon Herb Baked Chicken with Quinoa and Roasted Asparagus
Bright and flavorful lemon herb chicken breasts baked to perfection alongside tender asparagus and fluffy quinoa. This healthy dinner is a quick and easy way to get a complete, protein-rich meal on the table.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- Pinch of salt
Step 2 — For the Chicken and Asparagus
- 4 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- 1
Prepare Quinoa
Combine rinsed quinoa, vegetable broth (or water), and a pinch of salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes before fluffing with a fork.
- 2
Preheat Oven and Prep Chicken
Preheat oven to 400°F (200°C). In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, thyme, minced garlic, salt, and pepper.
- 3
Marinate Chicken
Place chicken breasts in a bowl or resealable bag. Pour half of the lemon herb mixture over the chicken and toss to coat. Let marinate for at least 10 minutes while you prepare the asparagus.
- 4
Prepare Asparagus
Toss the trimmed asparagus with the remaining lemon herb mixture on a baking sheet. Arrange in a single layer.
- 5
Bake Chicken and Asparagus
Place the marinated chicken breasts on the baking sheet with the asparagus (or on a separate sheet if preferred). Bake for 20-25 minutes, or until chicken is cooked through and asparagus is tender-crisp.
- 6
Serve
Serve baked chicken and asparagus alongside the prepared quinoa.
Nutrition per serving: 480 cal · 42g protein · 35g carbs · 18g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
