Quinoa Primavera with Chicken Spring Peas and Asparagus
Bright, vibrant, and packed with wholesome ingredients, this Quinoa Primavera with Chicken, Spring Peas, and Asparagus is the perfect dish to celebrate the flavors of the season! Featuring protein-rich quinoa cooked to fluffy perfection, tender asparagus, sweet spring peas, and juicy golden-browned chicken breast, this recipe strikes the ideal balance between nutrition and indulgence. Aromatic garlic, zesty lemon, and a touch of grated Parmesan bring layers of fresh, tangy flavor to every bite, while a sprinkle of parsley adds a pop of color and herbaceous finish. Ready in just 40 minutes, this one-pan wonder is an easy yet elegant choice for weeknight dinners or healthy meal prep. Serve it warm as a complete meal or as a side for your next gathering, and savor the vibrant taste of spring in every forkful!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 pieces Chicken breast
- 1 bunch Asparagus
- 1 cup Spring peas (fresh or frozen)
- 3 tablespoons Olive oil
- 2 units Garlic cloves (minced)
- 1 unit Lemon (zested and juiced)
- 0.25 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Chicken broth or water
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Rinse the quinoa thoroughly under cold water using a fine mesh strainer to remove bitterness.
In a medium saucepan, bring 2 cups of chicken broth or water to a boil. Add the rinsed quinoa, cover, and lower the heat to a simmer. Cook for about 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork.
While the quinoa is cooking, prepare the chicken. Season both sides of the chicken breasts with a pinch of salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set it aside to rest.
Trim the tough ends from the asparagus and cut the spears into 2-inch pieces.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until they are tender-crisp.
Stir in the spring peas and continue to cook for another 2 minutes, or until they are heated through.
Lower the heat and add the cooked quinoa to the skillet with the vegetables. Stir in the lemon zest, lemon juice, grated Parmesan, and an additional pinch of salt and pepper to taste.
Slice the cooked chicken breasts into thin strips and serve on top of the quinoa primavera.
Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 6979 mg | 303% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 18.5 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
