Pan-Seared Chicken Breast with Sautéed Asparagus & Pre-cooked Quinoa
A lean and flavorful dinner featuring perfectly pan-seared chicken breast, tender sautéed asparagus (a seasonal delight in Slovenia in April), and hearty pre-cooked quinoa for a balanced and quick meal.
Ingredients
- Chicken Breast210 g
- Quinoa190 g
- Garlic1 clove
- Olive Oil1.1 tbsp
- Lemon0.3 unit
- Salt1 pinch
- Pepper1 pinch
- Asparagus125 g
- Fresh Parsley0.5 tbsp
Instructions
- 1Step 1
If not already, ensure quinoa is pre-cooked. Warm it gently before serving.
- 2Step 2
Slice chicken breast horizontally to create thinner cutlets, if desired, for faster cooking. Season with salt, pepper, garlic powder, and herbs.
- 3Step 3
Trim the woody ends off the asparagus. Mince garlic.
- 4Step 4
Heat 1.25 tbsp olive oil in a large skillet over medium-high heat. Add chicken and pan-sear for 5-7 minutes per side, or until cooked through and golden brown. Remove chicken and keep warm.
- 5Step 5
In the same skillet, add remaining 1 tbsp olive oil. Add asparagus and minced garlic. Sauté for 5-7 minutes until tender-crisp.
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