Subj : Dinner a Deux - 37
To   : All
From : Dave Drum
Date : Fri Jun 07 2024 18:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Quinoa Bowls w/Balsamic Dressing
 Categories: Grains, Poultry, Vegetables, Dairy, Fruits
      Yield: 2 servings
 
    1/4 c  Balsamic vinegar
    2/3 c  Water
    1/3 c  Quinoa; rinsed
      2    (6 oz ea) boned, skinned
           - chicken breast halves
      3 ts Olive or coconut oil;
           - divided
    1/4 ts Garlic powder
    1/2 ts Salt; divided
    1/4 ts Pepper; divided
    1/2 lb Fresh asparagus; trimmed
    1/4 c  Plain Greek yogurt
    1/2 ts Spicy brown mustard
    1/2 md Ripe avocado; pitted,
           - peeled, sliced
      6    Cherry tomatoes; halved
 
  Place vinegar in a small saucepan; bring to a boil. Cook
  until slightly thickened, 2-3 minutes. Transfer to a
  bowl; cool completely.
  
  In a small saucepan, bring water to a boil. Add quinoa.
  Reduce heat; simmer, covered, until liquid is absorbed,
  10-12 minutes. Keep warm.
  
  Heat broiler. Toss chicken with 2 teaspoons oil, the
  garlic powder, 1/4 teaspoon salt and 1/8 teaspoon
  pepper. Place on half of a 15x10x1-in. pan coated with
  cooking spray. Broil chicken 4 in. from heat for 5
  minutes. Meanwhile, toss asparagus with remaining 1
  teaspoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  
  Remove pan from oven; turn chicken over. Add asparagus.
  Broil until a thermometer inserted in chicken reads 165°
  and asparagus is tender, 3-5 minutes. Let chicken stand
  5 minutes before slicing.
  
  For dressing, stir yogurt and mustard into balsamic
  reduction. To serve, divide quinoa between 2 bowls; top
  each with chicken, asparagus, avocado and tomatoes.
  Serve with dressing.
  
  Allyson Meyler, Greensboro, North Carolina
  
  Makes: 2 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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