This Quinoa Chicken with Peas and Asparagus is one of those perfectly well-rounded recipes, great for weight loss, tastes amazing, is easily meal-prepped, and is extremely adjustable to meet anyone’s personal macro goals!

Ingredients to make Quinoa Chicken with Peas and Asparagus:

• ¼ cup Quinoa Tri-Blend
• ½ cup Water
• 12 oz Boneless, Skinless, Chicken Breast 1 large breast or 2 smaller breast
• ¼ tsp Garlic Powder
• ¼ tsp Black Pepper
• ½ tbsp Extra Virgin Olive Oil
• 1 Red Onion sliced (about 175 grams)
• 1 cup Asparagus cut into bite sized pieces (about 120 grams)
• 1 cup Baby Spinach (about 60 grams)
• 1½ cup Sweet Peas frozen, (about 180 grams)
• 3 cloves Fresh Garlic diced, (about 10 grams)
• ½ tbsp Unsalted Butter
• ¼ tsp Black Pepper
• 1 dash Sea Salt
• ¼ tsp Garlic Powder

Instructions to make Quinoa Chicken with Peas and Asparagus:

• First, rinse the quinoa by filling a medium bowl with 2 cups of cool water. Place the Quinoa in the bowl and allow it to soak for 3-4 minutes. Then drain the water out of the bowl. Next, you will want to rinse the quinoa for another 30 seconds under cold water. This allows the outer shell to open. Strain the quinoa from the water, now it’s time to cook the quinoa.
• Heat a small saucepan over medium heat, add 1/2 cup water, and quinoa to the saucepan. Cover with a lid and cook on medium heat for 15-20 minutes, until the water has soaked completely into the quinoa. Once done remove from heat and leave covered until it is time to add to the remaining ingredients.
• While the quinoa is cooking cook the chicken.
• Heat a large stovetop pan with a lid to medium heat.
• While the pan is heating season the chicken breast on both sides, with black pepper and garlic powder.
• Once the pan is hot, add ½ tbsp of the oil to the pan.
• Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes. Both sides should start to become golden brown, but the center will still look uncooked…If not, give each side another minute…your pan wasn’t hot enough.
• Then turn the heat to low and cover the chicken with a lid. Let it cook for about 12 minutes, then flip and cover again for another 12 minutes on the other side. After 12 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 12 oz breast. My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side, I find that this delivers a perfect juicy chicken breast every time. It is always best to check the internal temperature of the chicken before serving. 
• Once the chicken is cooked remove it from the pan and cover with foil to trap in the heat.
• Using the same pan that the chicken was cooked in, with the juices remaining, add the sliced red onion, and asparagus to the pan. Turn the heat up to medium and cook for about 4 minutes stirring every minute or so to prevent burning.
• Then add the spinach, peas, garlic, butter, and cooked quinoa to the pan. Cook stirring consistently until the spinach has wilted. About 2 minutes. Season with the additional pepper, salt, and garlic powder.
• Slice your chicken into bite-sized pieces. Then serve the chicken on top of your quinoa veggie mixture.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: American

Keyword: Chicken, Dinner, Meal Prep, Quinoa

Servings: 2

Quinoa Chicken w/Peas & Asparagus

Ingredients

• ¼ cup Quinoa Tri-Blend
• ½ cup Water
• 12 oz Boneless, Skinless, Chicken Breast 1 large breast or 2 smaller breast
• ¼ tsp Garlic Powder
• ¼ tsp Black Pepper
• ½ tbsp Extra Virgin Olive Oil
• 1 Red Onion sliced (about 175 grams)
• 1 cup Asparagus cut into bite sized pieces (about 120 grams)
• 1 cup Baby Spinach (about 60 grams)
• 1½ cup Sweet Peas frozen, (about 180 grams)
• 3 cloves Fresh Garlic diced, (about 10 grams)
• ½ tbsp Unsalted Butter
• ¼ tsp Black Pepper
• 1 dash Sea Salt
• ¼ tsp Garlic Powder

Instructions

• First, rinse the quinoa by filling a medium bowl with 2 cups of cool water. Place the Quinoa in the bowl and allow it to soak for 3-4 minutes. Then drain the water out of the bowl. Next, you will want to rinse the quinoa for another 30 seconds under cold water. This allows the outer shell to open. Strain the quinoa from the water, now it's time to cook the quinoa.
• Heat a small saucepan over medium heat, add 1/2 cup water, and quinoa to the saucepan. Cover with a lid and cook on medium heat for 15-20 minutes, until the water has soaked completely into the quinoa. Once done remove from heat and leave covered until it is time to add to the remaining ingredients.
• While the quinoa is cooking cook the chicken.
• Heat a large stovetop pan with a lid to medium heat.
• While the pan is heating season the chicken breast on both sides, with black pepper and garlic powder.
• Once the pan is hot, add ½ tbsp the oil to the pan.
• Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes. Both sides should start to become golden brown, but the center will still look uncooked…If not, give each side another minute…your pan wasn't hot enough.
• Then turn the heat to low and cover the chicken with a lid. Let it cook for about 12 minutes, then flip and cover again for another 12 minutes on the other side. After 12 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 12 oz breast. 

  My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side, I find that this delivers a perfect juicy chicken breast every time. It is always best to check the internal temperature of chicken before serving. 
• Once the chicken is cooked remove it from the pan and cover with foil to trap in the heat.
• Using the same pan that the chicken was cooked in, with the juices remaining, add the sliced red onion, and asparagus to the pan. Turn the heat up to medium and cook for about 4 minutes stirring every minute or so to prevent burning.
• Then add the spinach, peas, garlic, butter, and cooked quinoa to the pan. Cook stirring consistently until the spinach has wilted. About 2 minutes. Season with the additional pepper, salt, and garlic powder.
• Slice your chicken into bite sized pieces. Then serve the chicken on top of your quinoa veggie mixture.

Macro Nutrition

Nutrition Facts

Quinoa Chicken w/Peas & Asparagus

Amount Per Serving

Calories 443 Calories from Fat 110

% Daily Value*

Fat 12.2g19%

Saturated Fat 2.3g14%

Trans Fat 0g

Polyunsaturated Fat 1.9g

Monounsaturated Fat 2g

Cholesterol 118.1mg39%

Sodium 205.7mg9%

Potassium 427.3mg12%

Carbohydrates 40.6g14%

Fiber 9.6g40%

Sugar 11g12%

Protein 48.5g97%

Vitamin A 173.6IU3%

Vitamin C 31.7mg38%

Calcium 69.6mg7%

Iron 19.4mg108%

* Percent Daily Values are based on a 2000 calorie diet.

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