Serves 4
Ingredients:
8 cups arugula
1 cup quinoa, cooked
1 lb chicken breast
1/4 cup olive oil
1 lemon, juiced
1 tsp dried thyme
1/4 tsp salt
pepper, to taste
1 bunch asparagus, trimmed
1 cup watermelon radish, thinly sliced and cut in half
1 cup snap peas, chopped
1/4 cup mint, chopped
microgreens, to garnish
lemon vinaigrette
Lemon vinaigrette
1/2 cup olive oil
1 lemon, juiced
2 Tbsp chives, finely chopped
2 cloves garlic, minced
1 tsp honey
1/4 tsp salt
pepper, to taste
Directions:
Marinate chicken breast in olive oil, lemon juice, dried thyme, salt, and pepper for at least 20 minutes.
Heat cast iron over medium-high heat, and add marinated chicken.
Cook chicken for around 8 minutes on each side, or until cooked through.
Roast the asparagus: Preheat oven to 400°F. Top baking sheet with parchment paper, and add asparagus. Toss with olive oil, salt, and pepper. Bake for 20 minutes.
Prepare vinaigrette: Whisk together olive oil, lemon juice, chives, garlic, honey, salt, and pepper.
Arrange bowl: Add arugula and toss with lemon vinaigrette. Add 1/2 cup quinoa, 1/4 cup asparagus, 1/4 cup watermelon radishes, 1/4 cup snap peas, and 1 Tbsp mint to a bowl. Top with microgreens. Enjoy!
