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Spring Grain Bowl



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:

  1. Marinate chicken breast in olive oil, lemon juice, dried thyme, salt, and pepper for at least 20 minutes.

  2. Heat cast iron over medium-high heat, and add marinated chicken.

  3. Cook chicken for around 8 minutes on each side, or until cooked through.

  4. 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.

  5. Prepare vinaigrette: Whisk together olive oil, lemon juice, chives, garlic, honey, salt, and pepper.

  6. 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!

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