Author Notes
The fresh flavors of spring shine in this dish with simple grilled chicken and asparagus over quinoa with cherry tomatoes and a creamy balsamic dressing. —Allyson
Ingredients
- For the bowls
-
2
chicken breast halves
-
1
bunch of asparagus
-
2 cups
cherry tomatoes
-
2 cups
cooked quinoa
-
3 tablespoons
olive oil/coconut oil
-
salt
-
pepper
-
1 dash
garlic powder
- For the dressing
-
1/4 cup
Greek yogurt
-
1/2 teaspoon
brown mustard
-
4 tablespoons
balsamic vinegar
-
1 dash
salt
-
1 dash
pepper
Directions
-
Heat grill to medium high heat
-
Remove bottoms of asparagus by snapping at the end. Drizzle with oil, sprinkle with salt and pepper and reserve.
-
Drizzle chicken breast with oil, sprinkle with salt, pepper, and garlic powder and add to the hot grill and cover. Cook for 4-5 minutes, flip, and add asparagus. Continue to cook for another 4-5 minutes or until chicken is cooked through. Allow chicken to rest for a few minutes before slicing.
-
While chicken and asparagus grill, add balsamic vinegar to a small saucepan and bring to high heat, allow to reduce for 3-4 minutes.
-
Add reduced balsamic vinegar to yogurt along with mustard. Stir to combine and add salt and pepper to taste.
-
Add quinoa to two bowls and top with asparagus, sliced chicken, avocado, and tomatoes. Drizzle with dressing and eat!
See what other Food52ers are saying.