Chicken with Tomato, Quinoa and Asparagus

Ingredients

• Chicken Breast150 g
• Quinoa1 cup (200 g)
• Asparagus3/4 cup (105 g)
• Garlic1 clove (3 g)
• Tomato1.5 count (195 g)
• Oil2 teaspoon (7 ml)
• Oregano1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Next, heat a pan over high heat. In the meantime, dice the chicken and add salt and pepper.

3. 3

   Step 3

   Once heated, add half the oil, spread, add the chicken and sear for 3-4 minutes over medium heat.

4. 4

   Step 4

   In the meantime, chop the garlic with the tomato and add both to the chicken. Lower the heat to medium.

5. 5

   Step 5

   Add salt and pepper to taste, sprinkle with oregano, cover and cook for 6-8 minutes. Stir from time to time.

6. 6

   Step 6

   In another pan, heat the remaining oil and add the remaining tomato and garlic. Add salt and pepper.

7. 7

   Step 7

   Stir-fry for 5-7 minutes over medium heat. Once the tomato releases its juice, add the quinoa and stir. Season to taste.

8. 8

   Step 8

   Let it cook for some minutes for a better taste and then remove from heat.

9. 9

   Step 9

   Cut off the woody ends of the asparagus and then cut into 2 or 3 pieces.

10. 10

    Step 10

    Boil it in salted water for 3-4 minutes. Once cooked, remove, drain and stop cooking process with cold water.

11. 11

    Step 11

    On a plate serve the chicken with the tomato, quinoa and asparagus.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken with Tomato, Quinoa and Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.