lunch
Chicken Quinoa Bowl
In a medium saucepan, bring the water to a boil and add the quinoa. Reduce the heat to a simmer, and cover. Cook the quinoa until the liquid is absorbed, about 10 to 12 minutes. Remove from the heat and fluff the quinoa with a fork.
Ingredients
- 1/4 cup balsamic vinegar
- 2/3 cup water
- 1/3 cup quinoa, rinsed
- 2 boneless skinless chicken breast halves (6 ounces each)
- 3 teaspoons olive or coconut oil, divided
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/2 pound fresh asparagus, trimmed
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon spicy brown mustard
- 1/2 medium ripe avocado, peeled and sliced
- 6 cherry tomatoes, halved
Directions
- Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely.
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm.
- Preheat broiler. Toss chicken with 2 teaspoons oil, the garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on half of a 15x10x1-in. pan coated with cooking spray. Broil chicken 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with remaining 1 teaspoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing.
- For dressing, stir yogurt and mustard into balsamic reduction. To serve, divide quinoa between 2 bowls; top each with chicken, asparagus, avocado and tomatoes. Serve with dressing.
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