This nourishing bowl combines protein and fiber packed quinoa, tender chicken, crisp asparagus, and a bright lemon vinaigrette. Balanced, fresh, and satisfying, it’s a simple meal perfect for lunch or dinner.
4 Servings
515 Calories
35g Protein
48g Carbs
20g Fat
Ingredients
Bowl
1 lb chicken breast, diced into 1-inch pieces
1 lb asparagus, woody stems trimmed and stalks thinly sliced
1 1/2 cups quinoa, rinsed
1 cup shredded carrots
1 lemon, juiced and zested
1 Tbsp olive oil
Vinaigrette
1/2 cup unsweetened full fat greek yogurt
1 lemon, juiced and zested
2 cloves garlic, minced
2 Tbsp dill, chopped
1 tsp honey
Directions
1 Cook quinoa according to directions. Once finished, add lemon juice and zest then fluff with a fork.
2 In a skillet, heat olive oil over medium heat. Generously season chicken pieces with salt and pepper. Add chicken to hot skillet and cook 4-5 minutes per side, until cooked through.
3 In a small bowl, combine yogurt, lemon juice, lemon zest, honey, garlic and most of the dill. Whisk until smooth, adding water 1 teaspoon at a time until pourable.
4 Divide quinoa between bowls. Top with shredded carrots, sliced asparagus, and chicken, then drizzle with vinaigrette and garnish with chopped dill.
Note: If preferred, the asparagus can be cooked for 3 minutes after the chicken.
Meal Prep Tips
- This bowl keeps well in the fridge for about 4 days.
- The vinaigrette can last up to 5 days refrigerated.
- For reheating, warm only the quinoa and chicken for about 60–90 seconds in the microwave.
- Add the vegetables and dressing after heating so everything stays fresh.