Quick Chicken & Asparagus Skillet with Quinoa
A speedy and balanced lunch featuring tender chicken breast and crisp asparagus sautéed to perfection, served alongside fluffy quinoa for a complete and satisfying meal.
Ingredients
- Chicken Breast165 g
- Quinoa55 g
- Garlic1 clove
- Olive Oil5.5 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Asparagus110 g
- Parsley1 tablespoon
Instructions
- 1Step 1
Rinse quinoa thoroughly. Combine quinoa with 200ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
- 2Step 2
While quinoa cooks, cut chicken breast into 1-inch pieces. Trim and chop asparagus into 1-inch pieces. Mince garlic and chop parsley.
- 3Step 3
Heat half of the olive oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- 4Step 4
Add remaining olive oil to the skillet. Add minced garlic and asparagus. Sauté for 3-5 minutes, until asparagus is tender-crisp.
- 5Step 5
Return chicken to the skillet. Season with salt and pepper. Stir in fresh parsley.
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