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Lemon Chicken & Asparagus Quinoa Bowl

Looking for an easy make ahead of time lunch option?  Look no further than this lemon chicken and asparagus quinoa bowl. Seriously, not only are you getting two yummy servings of veggies, but the flavors are insane! The recipe is super easy and straight forward. Plan ahead– store in individual Tupperware containers and you’re good to grab your lunch and go in the mornings. Try it now and thank me later :]

Ingredients:

  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 tbsp canola oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 1 tbsp fresh ginger
  • 3 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste
  • 1/2 head of cauliflower
  • cayenne pepper, to taste
  • 1 cup uncooked quinoa

Directions:

  1. Cook quinoa according to directions on package. Using a food processor or box grater, shred the cauliflower into “rice.” Fry rice on a large skillet over medium heat. Season with black pepper and cayenne pepper. Cover and cook until browned. Combine with cooked to quinoa and set aside.
  2. Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.

You can find complete recipes of this Lemon Chicken & Asparagus Quinoa Bowl in bakebroilandblog.com

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