Lemon chicken with quinoa and asparagus

By the GetYourMacros team · 7 October 2026

Pan-seared chicken breast in a tangy lemon sauce, served alongside fluffy quinoa and tender asparagus spears.

• Time 20 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Italian

Ingredients (1 serving)

• 180 g Chicken breast
• 75 g Quinoa
• 200 g Asparagus
• 30 ml Lemon juice
• 10 ml Extra virgin olive oil
• Fresh parsley to taste
• Cornstarch to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Rinse the quinoa thoroughly under cold water, then boil it in salted water for about 12-15 minutes until tender.
2. Remove the woody ends from the asparagus and cut the spears into 4-5 cm pieces.
3. Sauté the asparagus in a large pan with half the olive oil and a splash of water for 8 minutes until tender-crisp.
4. Pat the chicken breast dry and slice it into bite-sized medallions.
5. Remove the asparagus from the pan and in the same pan, heat the remaining oil to brown the chicken for 4 minutes per side.
6. Whisk the lemon juice with the cornstarch in a small cup until dissolved.
7. Pour the lemon mixture over the chicken, add a tablespoon of water, and stir for 1-2 minutes until the sauce thickens into a glaze.
8. Drain the quinoa, toss it with chopped parsley, and serve with the lemon chicken and asparagus.

Tips

• Cornstarch helps thicken the lemon juice into a velvety sauce without the need for butter.
• To save time, use pre-cooked quinoa; just reheat it in the pan with the asparagus for a few minutes.

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