Lemony Chicken Quinoa
This recipe was inspired by a dish done by Martha Stewart. It is quite a crowd-pleaser and very easy to make. The olive oil and lemon juice amounts are simply recommendations but please feel free to adjust for your liking. I personally like things to have more lemon and olive oil for flavor, but play around with it and have fun!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
Ingredients
Scale
- 3 TB olive oil, plus more for serving
- 4 scallions, sliced
- 1 cup quinoa
- 1 boneless, skinless chicken breast, halved
- 1 tsp finely grated lemon zest
- 1 TB lemon juice
- 1 pound asparagus, cut into pieces
- 1 + 1/3 cups water
- 1/2 cup fresh or frozen peas
- 2 TB chopped fresh flat-leaf parsley leaves
- Salt and pepper
Instructions
- In a medium saucepan, heat oil over medium-high. Add scallion whites; cook, stirring constantly, until softened, about 3 minutes.
- Add quinoa, chicken, lemon zest, and water; bring to a boil, reduce to a simmer, cover, and cook 11 minutes.
- Add asparagus and peas, cover, and cook until liquid is absorbed and vegetables are tender, 4 to 5 minutes more.
- Remove from heat and allow to cool for a bit before shredding the chicken and mixing the ingredients. Add lemon juice, parsley, scallion greens, olive oil, salt, and pepper.
Find it online: https://cancerdietitian.com/2020/09/lemony-chicken-quinoa.html