Grilled Lemon Herb Chicken with Quinoa and Asparagus

Ingredients

• Chicken breast 5 oz
• Quinoa 1/2 cup
• Asparagus 1 cup
• Lemon juice 1 tbsp
• Olive oil 1 tsp

Method

1. Prepare the marinade. In a small bowl, combine 1 tablespoon of freshly squeezed lemon juice with 1 teaspoon of olive oil. Optionally, add a pinch of salt and pepper. This simple marinade will add bright flavor to the chicken.
   Tip: Use fresh lemon juice for the best flavor.
2. Marinate the chicken. Place the 5 oz chicken breast in a shallow dish or resealable plastic bag. Pour the lemon juice and olive oil marinade over the chicken, ensuring it is evenly coated. Let it marinate at room temperature for 10 minutes.
   Tip: Do not marinate longer than 30 minutes to avoid the lemon juice making the chicken tough.
3. Prepare the asparagus. While the chicken marinates, rinse 1 cup of asparagus and trim off the woody ends (about 1-2 inches from the bottom). Pat dry with a paper towel.
   Tip: Snap the asparagus near the base to naturally remove the tough end.
4. Cook the asparagus. Heat a non-stick skillet or grill pan over medium heat. Add the asparagus and cook for about 5-7 minutes, turning occasionally, until tender and slightly charred. You can lightly brush with a bit of olive oil if desired.
   Tip: Avoid overcooking to keep asparagus crisp and vibrant green.
5. Grill the chicken. Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
   Tip: Use a meat thermometer for accuracy and to avoid overcooking.
6. Warm the quinoa. If your 1/2 cup cooked quinoa is cold, warm it gently in a microwave-safe bowl or on the stovetop until heated through, about 1-2 minutes.
   Tip: Fluff quinoa with a fork before serving for a light texture.
7. Plate and serve. Arrange the grilled chicken breast on a plate alongside the cooked asparagus and warm quinoa. Optionally, garnish with a lemon wedge or fresh herbs like parsley for extra freshness.
   Tip: Serve immediately to enjoy the best flavors and textures.

Pro tips

• Pat the chicken dry before marinating to help the marinade stick better.
• Let the cooked chicken rest for a few minutes before slicing to retain juices.