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Grilled Chicken with Roasted Asparagus, Onion and Sesame Seeds

25 min Lactose free Dinner Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
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:

  1. 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
  2. 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
  3. Sprinkle the chicken and vegetables with sesame seeds and squeeze some lemon juice and olive oil over, and serve with cooked quinoa
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