Lemon Chicken & Asparagus Quinoa Bowl

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 :]

Lemon Chicken & Asparagus Quinoa Bowl

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

Lemon Chicken & Asparagus Quinoa Bowl

directions:
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.

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.

Lemon Chicken & Asparagus Quinoa Bowl

Heat a large non-stick pan over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.

Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve over cauliflower and quinoa mixture.

Lemon Chicken & Asparagus Quinoa Bowl

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13 thoughts on “Lemon Chicken & Asparagus Quinoa Bowl

  1. I think in the first step you said “cabbage” instead of “cauliflower” because I don’t see cabbage listed in the ingredients.

    1. Hi Sara,
      I normally make this dish Monday night and it will keep until Friday. If you package the chicken and asparagus mixture separate from the cauliflower/ quinoa, it should last longer.

      Please let me know how you like the recipe 🙂

      Thanks!
      Lauren

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