Subj : Dinner a Deux - 37
To : All
From : Dave Drum
Date : Fri Jun 07 2024 18:25:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Quinoa Bowls w/Balsamic Dressing
Categories: Grains, Poultry, Vegetables, Dairy, Fruits
Yield: 2 servings
1/4 c Balsamic vinegar
2/3 c Water
1/3 c Quinoa; rinsed
2 (6 oz ea) boned, skinned
- chicken breast halves
3 ts Olive or coconut oil;
- divided
1/4 ts Garlic powder
1/2 ts Salt; divided
1/4 ts Pepper; divided
1/2 lb Fresh asparagus; trimmed
1/4 c Plain Greek yogurt
1/2 ts Spicy brown mustard
1/2 md Ripe avocado; pitted,
- peeled, sliced
6 Cherry tomatoes; halved
Place vinegar in a small saucepan; bring to a boil. Cook
until slightly thickened, 2-3 minutes. Transfer to a
bowl; cool completely.
In a small saucepan, bring water to a boil. Add quinoa.
Reduce heat; simmer, covered, until liquid is absorbed,
10-12 minutes. Keep warm.
Heat broiler. Toss chicken with 2 teaspoons oil, the
garlic powder, 1/4 teaspoon salt and 1/8 teaspoon
pepper. Place on half of a 15x10x1-in. pan coated with
cooking spray. Broil chicken 4 in. from heat for 5
minutes. Meanwhile, toss asparagus with remaining 1
teaspoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Remove pan from oven; turn chicken over. Add asparagus.
Broil until a thermometer inserted in chicken reads 165°
and asparagus is tender, 3-5 minutes. Let chicken stand
5 minutes before slicing.
For dressing, stir yogurt and mustard into balsamic
reduction. To serve, divide quinoa between 2 bowls; top
each with chicken, asparagus, avocado and tomatoes.
Serve with dressing.
Allyson Meyler, Greensboro, North Carolina
Makes: 2 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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