Mediterranean Chicken & Asparagus Quinoa Bowls

Mediterranean Chicken & Asparagus Quinoa Bowls

Tender chicken breast infused with lemon and garlic, served alongside fluffy quinoa and perfectly roasted asparagus, making for a wholesome and quick weeknight meal.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 400°F. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the 1 cup quinoa and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is fluffy.
  2. While the quinoa cooks, prepare the asparagus. Trim the woody ends off the 1 bunch asparagus spears. On a baking sheet, toss the asparagus with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 10-12 minutes, or until tender-crisp.
  3. While the asparagus roasts and quinoa simmers, prepare the chicken. Pat dry the 1 1/2 pounds chicken breast. Cut the 1 lemon in half, set one half aside for serving, and slice the other half into thin rounds. In a large skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
  4. Add the chicken breast to the skillet, along with the sliced lemon rounds, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 5-7 minutes per side, or until chicken is cooked through and reaches an internal temperature of 165°F.
  5. Fluff the cooked quinoa with a fork. Divide the quinoa among four bowls. Top with the cooked chicken breast and roasted asparagus. Squeeze the remaining 1/2 lemon juice over each bowl and sprinkle with 1/4 cup fresh parsley. Serve immediately.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet until warmed through. For extra flavor, you can add a pinch of red pepper flakes to the chicken while it cooks.

Nutrition (per serving)