Maple Crusted Chicken Over Quinoa & Asparagus

I have been trying to cook some healthier meals at home with lesser of a carbo because as Asians, we tend to have lots of rice as rice is our staple food and trust me, it ain't good for the hips and all the cardio in the gym ain't gonna be enough unless I'm prepared to cardio every single day which I'm not. Lol....

And as the saying goes, it is not just about the exercise but also what we eat. So, I started us on quinoa as a rice replacement but maybe twice a week because quinoa here in KL is expensive.

So here is another yummy recipe which is truly tried and tested.

Ingredients:-

- 1 boneless, skinless chicken breast

- 1 tbsp olive oil

- 1 clove garlic, minced

- 1 tbsp maple syrup

- 1/4 tsp crushed red or chili pepper

- 1/4 tsp thyme 

- 1/4 tsp oregano

- 1/4 tsp paprika

- 1 cup cooked quinoa

- 6-8 asparagus spears, chopped 

- 1/2 cup steamed corn

*the above ingredients to put into ziplock bag is for one chicken breast and if you're cooking more chicken breasts like 3-4, repeat into 3-4 different ziplock bags*

1. In a ziplock bag, mix the olive oil, maple syrup, garlic, chili flakes, thyme, oregano, paprika with some salt and pepper together. Put one piece of chicken breast into bag and shake it around to evenly coat the chicken. Repeat the same for the other chicken breasts in other ziplock backs, following the same ingredients used.

2. Sauté your asparagus in olive oil, with some salt and pepper for taste. Cook for a few minutes.

3. Using the same pan, cook the chicken till its done.

4. Meanwhile, after the quinoa is cooked, toss it with the steam corn and cooked asparagus.

5. Scoop some quinoa onto a plate and serve a slice of cooked chicken breast on it.

See??? Such an easy recipe which is protein packed to the brim and good for the hips. Do give a shot and feel free to drop me a line on how it turns out to be.

Bon appetite......