Pan-Seared Lemon-Herb Chicken with Toasted Quinoa and Roasted Asparagus

Preheat your oven to 400°F (204°C). Wash and peel 2 medium sweet potatoes, then cut them into 1/2-inch cubes. Wash 1 lb asparagus and snap off the woody bottom ends.

Zest and juice 2 lemons to yield 1 tbsp of zest and 4 tbsp of fresh juice. Mince 4 garlic cloves. Finely chop 1/2 cup fresh flat-leaf parsley.

In a medium bowl, toss the cubed sweet potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer on a large baking sheet and roast for 10 minutes.

While the potatoes start roasting, toss the trimmed asparagus with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. After the sweet potatoes have roasted for 10 minutes, add the asparagus to the same baking sheet and roast both for an additional 12 minutes until the sweet potatoes are tender and the asparagus is tender-crisp.

In a medium saucepan, heat 1/2 tbsp olive oil over medium heat. Add 1.5 cups dry quinoa and toast for 2 minutes, stirring constantly, until fragrant. Pour in 3 cups water and add 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Pat 2 lbs raw chicken breasts dry with paper towels. Slice them horizontally to create 4 thinner, even cutlets. Rub the chicken evenly with 1 tbsp lemon zest, 2 tbsp lemon juice, the minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

In a large mixing bowl, combine exactly half of the cooked quinoa (about 2 cups), the roasted sweet potatoes, 1/2 cup sliced almonds, 1/2 cup dried cranberries, and the remaining 2 tbsp lemon juice. Toss well to combine.

Divide the quinoa-sweet potato salad between 2 plates. Slice 1 raw avocado, discard the pit and skin, and place half on each plate. Top with the roasted asparagus and sliced pan-seared chicken. Garnish with 1/2 cup chopped parsley.

Measure out the remaining half of the cooked quinoa (approximately 2.5 cups). Allow it to cool completely, then place it in an airtight container and store in the refrigerator to use for Day 2.