Name: Chicken Quinoa Bowl
Prep time: 30 min
Cook time: 30 min
Yield: 2
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Quinoa Bowl

1. 1/4 cup balsamic vinegar -

2. 2/3 cup water -

3. 1/3 cup quinoa, rinsed -

4. 2 boneless skinless chicken breast halves (6 ounces each) -

5. 3 teaspoons olive or coconut oil, divided -

6. 1/4 teaspoon garlic powder -

7. 1/2 teaspoon salt, divided -

8. 1/4 teaspoon pepper, divided -

9. 1/2 pound fresh asparagus, trimmed -

10. 1/4 cup plain Greek yogurt -

11. 1/2 teaspoon spicy brown mustard -

12. 1/2 medium ripe avocado, peeled and sliced -

13. 6 cherry tomatoes, halved -

How to cook deliciously - Chicken Quinoa Bowl

1. Stage

In a small saucepan, add the vinegar and bring it to a boil. Turn down the heat to a simmer, stiffing occasionally until it begins to thicken and reduce. About two to three minutes. Transfer the reduction to a bowl and allow to cool completely.

2. Stage

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.

3. Stage

Preheat the broiler. Toss the chicken with olive oil, garlic powder, salt and pepper and place on half of a greased 10x15-in baking pan. Place the pan in the boiler four inches from the heat and cook for five minutes. Meanwhile, toss the asparagus with olive oil, salt and pepper.

4. Stage

Remove the pan from the oven, and flip the chicken over. Place the asparagus on the other half of the baking pan and place back into the broiler. Cook for three to five minutes until a thermometer inserted into the chicken reads 165º and the asparagus is tender. Remove from the broiler and let the chicken stand for five minutes to allow the juices to settle before slicing. Editors Tip: Once you've added the asparagus to the pan with the chicken, there's no need to turn it; just let it cook as is.

5. Stage

Add the mustard and the yogurt to the bowl with balsamic reduction and mix thoroughly until completely incorporated. Divide the quinoa between two bowls and top each the chicken, avocado and tomatoes. Drizzle the bowl with the balsamic dressing and serve.