Creamy Paleo Garlic Herb Chicken with Roasted Asparagus & Lemon Herb Quinoa

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 boneless, skinless chicken breasts 4 cloves garlic, minced 1/2 cup fresh parsley, chopped 1/2 cup fresh basil, chopped 1/4 cup olive oil 1/2 cup coconut milk Salt and pepper to taste 1 lb asparagus, trimmed 1 1/2 cups uncooked quinoa 3 cups water or chicken broth 1 lemon, zested and juiced 1/4 cup fresh dill, chopped Optional: fresh chives for garnish

Instructions

1. Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper, then set aside.
2. In a blender or food processor, combine garlic, parsley, basil, olive oil, coconut milk, and salt and pepper. Blend until smooth, creating the herb cream sauce.
3. Pour half of the herb cream sauce over the chicken breasts in a baking dish, ensuring they are evenly coated.
4. Bake the chicken for 30 35 minutes or until cooked through and no longer pink inside. Remove from oven and keep warm. e) Toss asparagus with olive oil, salt, and pepper, then spread out on a baking sheet. Roast in the oven for 12 15 minutes until tender. f) Cook quinoa according to package instructions, then toss with lemon zest, lemon juice, dill, and remaining herb cream sauce. Season with salt and pepper to taste. g) To plate, place a chicken breast on each dish, surround with roasted asparagus, and spoon lemon herb quinoa alongside. Garnish with fresh chives if desired.

Chef’s Insight

The key to this dish is balancing flavors and textures, from the creamy sauce to the crunchy asparagus.

Notes

Cook the quinoa according to package instructions, as cooking times may vary. Adjust seasoning as needed based on personal preference.