Description
A collection of light and fresh dinner recipes perfect for spring.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups asparagus, chopped
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup quinoa, cooked
- 1/4 cup fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken, asparagus, cherry tomatoes, garlic, olive oil, salt, and pepper.
- Spread the mixture on a baking sheet.
- Bake for 20-25 minutes or until chicken is cooked through.
- While the chicken is baking, prepare quinoa according to package instructions.
- Once cooked, mix quinoa with the chicken and vegetable mixture.
- Garnish with fresh basil before serving.
Notes
- Substitute chicken with tofu for a vegetarian option.
- Add lemon juice for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: spring meals, dinners, healthy recipes, light meals