Description
A vibrant dish combining seasonal ingredients like quinoa, asparagus, and grilled chicken, creating a colorful and nutritious meal for spring.
Ingredients
Scale
- 1 cup Quinoa
- 1 cup Asparagus, trimmed
- 1 cup Peas
- 1 Lemon, juiced
- 2 Grilled Chicken breasts
- 2 tablespoons Olive Oil
- Salt, to taste
- Pepper, to taste
- Fresh Herbs (basil, parsley), for garnish
Instructions
- Begin by cooking the quinoa according to package instructions, rinsing it and boiling in water until fluffy.
- Heat olive oil in a large pan over medium heat.
- Add asparagus and peas to the pan, sautéing for 4-5 minutes until tender.
- Sprinkle with salt and pepper, then squeeze fresh lemon juice over the vegetables.
- Grill or pan-sear chicken until cooked through, reaching an internal temperature of 165°F.
- Serve cooked quinoa topped with vegetables and sliced chicken, garnished with fresh herbs.
Notes
Store leftovers in an airtight container for up to 3 days. Consider marinating the chicken for added flavor and feel free to substitute quinoa with brown rice or couscous.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing & Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg