Description
A collection of fresh and light dinner recipes perfect for spring.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced chicken and season with garlic powder, salt, and pepper. Cook until browned.
- Add asparagus and cherry tomatoes to the skillet. Sauté for 5 minutes.
- In a separate pot, bring vegetable broth to a boil and add quinoa. Reduce heat and simmer for 15 minutes.
- Fluff quinoa with a fork and combine with the chicken and vegetables in the skillet.
- Garnish with fresh basil before serving.
Notes
- Use any seasonal vegetables you prefer.
- This dish can be served warm or cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: spring time dinner recipes