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Per serving
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- 1
Make the balsamic reduction
Bring the balsamic vinegar to a boil in a small saucepan, then turn it down to a simmer and cook until slightly thickened, 2-3 minutes. Pour into a bowl and let it cool completely.
- 2
Cook the quinoa
Bring 2/3 cup water to a boil in a small saucepan. Rinse the quinoa, stir it in, reduce the heat, and simmer covered until the liquid is absorbed, 10-12 minutes. Keep warm.
- 3
Broil the chicken
Preheat the broiler. Toss the chicken breasts with half the olive oil, the garlic powder, half the salt, and half the pepper. Place on one half of a greased baking sheet and broil 4 inches from the heat for 5 minutes. Meanwhile, trim the asparagus and toss it with the remaining oil, salt, and pepper.
- 4
Add the asparagus
Pull the pan out, flip the chicken, and add the asparagus to the empty half of the pan. Broil until a thermometer in the chicken reads 165°F and the asparagus is tender, another 3-5 minutes. Let the chicken rest 5 minutes, then slice it.
- 5
Build the bowls
Stir the mustard and yogurt into the cooled balsamic reduction to make the dressing. Divide the quinoa between two bowls, top with the sliced chicken, asparagus, avocado, and halved cherry tomatoes, then drizzle with the dressing.
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Balsamic Chicken Quinoa Bowl
Created by: CleanPlateClub
Ingredients
- 1/4 cup balsamic vinegar
- 1/3 cup quinoa
- 12 oz chicken breast
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lb asparagus
- 1/4 cup plain greek yogurt
- 1/2 tsp spicy brown mustard
- 1/2 avocado
- 6 cherry tomatoes
Instructions
- Make the balsamic reductionBring the balsamic vinegar to a boil in a small saucepan, then turn it down to a simmer and cook until slightly thickened, 2-3 minutes. Pour into a bowl and let it cool completely.
- Cook the quinoaBring 2/3 cup water to a boil in a small saucepan. Rinse the quinoa, stir it in, reduce the heat, and simmer covered until the liquid is absorbed, 10-12 minutes. Keep warm.
- Broil the chickenPreheat the broiler. Toss the chicken breasts with half the olive oil, the garlic powder, half the salt, and half the pepper. Place on one half of a greased baking sheet and broil 4 inches from the heat for 5 minutes. Meanwhile, trim the asparagus and toss it with the remaining oil, salt, and pepper.
- Add the asparagusPull the pan out, flip the chicken, and add the asparagus to the empty half of the pan. Broil until a thermometer in the chicken reads 165°F and the asparagus is tender, another 3-5 minutes. Let the chicken rest 5 minutes, then slice it.
- Build the bowlsStir the mustard and yogurt into the cooled balsamic reduction to make the dressing. Divide the quinoa between two bowls, top with the sliced chicken, asparagus, avocado, and halved cherry tomatoes, then drizzle with the dressing.