551
Calories
55g
Protein
18g
Fat
43g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Red onion - 120 g (1 whole)
- Olive oil - 15 ml (1 tbsp)
- Lemon juice - 30 ml (2 tbsp)
- Asparagus, spear - 170 g (10 pcs)
- Quinoa, cooked - 185 g
- Sesame seeds - 2 g (1 tsp)
- Chicken fillet - 120 g
How to make:
- Put the chicken breast in an oven tray and add a little salt and pepper. Trim the asparagus and cut each spear in half. Peel and slice the red onion, then put the vegetables around the chicken in the tray
- Roast the chicken and vegetables with a little olive oil and a pinch of salt for approximately 15 minutes. Remove the vegetables, turn the chicken, and cook for a further 8-10 mintues, or until cooked through
- Sprinkle the chicken and vegetables with sesame seeds and squeeze some lemon juice and olive oil over, and serve with cooked quinoa
