Chicken with Asparagus and Quinoa

It’s asparagus time in Minnesota!

Our friends have a beautiful asparagus patch and they shared a couple bags with us yesterday.

***HEALTHY ALERT ***

A friend recently shared a healthy recipe – Chicken with Broccoli and Quinoa.  I adjusted the recipe a bit and substituted asparagus for broccoli.  It’s quick to throw together, requires no heating of the oven and is loaded with good-for-you ingredients.  Balance in the diet……

(Full disclosure…..my husband says, “it’s tolerable“.  Exact words.  😊)

Ok, back to cooking…

Dice a small onion and cut chicken breasts into bite-size pieces.

Heat olive oil in a Dutch oven or heavy skillet.  Add onion and cook until translucent.  Add chicken, season with salt and fresh ground black pepper.  Sauté for 3 minutes.

Add quinoa and chicken broth.

Stir and bring to a boil.

Cover pan, reduce heat and simmer for 12 minutes.

Cut asparaus into bite-size pieces.

Add asparagus, stir, and place lid on pan.  Cook for 4 minutes.

Stir in yogurt.

Stir in parmigiana reggiano cheese.

Place into serving dish and top with additional cheese.

For a little heat, grab a bottle of Crushed Red Pepper Flakes…

And sprinkle on a few flakes.

Enjoy, or, should I say tolerate?!

Thanks for visiting!

Chicken with Asparagus and Quinoa

Print Recipe

• CourseMain Dish

Servings

6

Servings 6

Chicken with Asparagus and Quinoa Print Recipe CourseMain Dish Servings 6 Servings 6

Ingredients

• 2 Tbsp olive oil
• 1 Small Onion diced
• 5 Chicken breasts, cut into bite-size pieces
• 1 Tsp Kosher Salt
• 1/2 Tsp pepper
• 1 Cup Quinoa
• 2 1/2 Cups Chicken broth, low sodium
• 4 Cups Asparagus, cut into bite size pieces
• 1 Cup Greek yogurt
• 1 1/4 Cup Parmigiana reggiano cheese, freshly grated
• Crushed red pepper flakes Optional

Servings:

Instructions

1. Heat olive oil in a large pan or Dutch oven over medium heat. Sauté onion until translucent. Add chicken and sauté 3 minutes. Add quinoa and broth. Bring to a boil. Cover, reduce heat, and cook for 12 minutes. Stir in asparagus, cover and cook an additional 4 minutes. Stir in yogurt and 3/4 cup cheese. Place in a serving dish and sprinkle additional cheese over the top. Serve. Optional, sprinkle on crushed red pepper flakes.

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