This Lemon Herb Grilled Chicken with Quinoa and Roasted Asparagus is a delicious and healthy dinner that’s perfect for a weeknight meal. The chicken is marinated in a lemon-herb mixture for maximum flavor, then grilled to perfection.

Meanwhile, the quinoa and asparagus are prepared effortlessly. With just a few simple steps, you’ll have a well-balanced and satisfying meal on the table in about 45 minutes.

Total Time:

45 mins

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 4 lemons (juiced)
• 1 bunch asparagus (trimmed)
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons white wine vinegar
• 2 garlic cloves (minced)
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions:

Step 1: Prepare the Chicken Marinade

In a shallow baking dish, combine the lemon juice, olive oil, honey, garlic, oregano, salt, and pepper. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for 30 minutes to 1 hour.

• 4 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 boneless, skinless chicken breasts

Step 2: Cook the Quinoa

Rinse the quinoa in a fine mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, reduce heat to low, and simmer for 15-20 minutes until the quinoa is fluffy and the water is absorbed. Fluff with a fork.

• 1 cup quinoa
• 2 cups water

Step 3: Roast the Asparagus

Preheat the oven to 400°F. Spread the asparagus spears on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 12-15 minutes, until tender and lightly browned.

• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper, to taste

Step 4: Grill the Chicken

Preheat grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, until cooked through.

• Marinated chicken from Step 1

Step 5: Make the Yogurt Sauce

In a small bowl, stir together the Greek yogurt, lemon juice, parsley, salt, and pepper.

• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 6: Serve

Divide the quinoa, roasted asparagus, and grilled chicken among 4 plates. Drizzle the yogurt sauce over the chicken.