This nourishing bowl combines protein and fiber packed quinoa, tender chicken, crisp asparagus, and a bright lemon vinaigrette. Balanced, fresh, and satisfying, it’s a simple meal perfect for lunch or dinner.
Ingredients4 servings
Bowl
- 1 lb chicken breast, diced into 1-inch pieces
- 1 lb asparagus, woody stems trimmed and stalks thinly sliced
- 1 1/2 cups quinoa, rinsed
- 1 cup shredded carrots
- 1 lemon, juiced and zested
- 1 Tbsp olive oil
Vinaigrette
- 1/2 cup unsweetened full fat greek yogurt
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 2 Tbsp dill, chopped
- 1 tsp honey
Directions
1
Cook quinoa according to directions. Once finished, add lemon juice and zest then fluff with a fork.
2
In a skillet, heat olive oil over medium heat. Generously season chicken pieces with salt and pepper. Add chicken to hot skillet and cook 4-5 minutes per side, until cooked through.
3
In a small bowl, combine yogurt, lemon juice, lemon zest, honey, garlic and most of the dill. Whisk until smooth, adding water 1 teaspoon at a time until pourable.
4
Divide quinoa between bowls. Top with shredded carrots, sliced asparagus, and chicken, then drizzle with vinaigrette and garnish with chopped dill.
Note: If preferred, the asparagus can be cooked for 3 minutes after the chicken.
Happy cooking 🥰 ☀️
