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Chicken with Asparagus on a Quinoa Bed

Chicken with Asparagus on a Quinoa Bed

Prep: 24 min Cook: 47 min Total: 71 min 1 servings Easy Lunch
Gluten-Free Dairy-Free

Ingredients

  • 40 g Quinoa
  • 120 g Chicken fillet
  • 20 g Sesame sauce (or nut sauce)
  • 150 g Green beans (or asparagus)
  • to taste Spices, lemon juice

Instructions

  1. 1
    Cook quinoa according to instructions. Place on a plate.
  2. 2
    For juicy chicken, bake it in foil with your favourite spices. Make small cuts in the fillet, add spices and wrap in foil like a candy, so moisture doesn't escape.
  3. 3
    Bake in an oven preheated to 220 degrees with convection for 17 minutes. Then turn off the oven and let it rest for 5-7 more minutes in the foil.
  4. 4
    Dice the chicken into small cubes and mix with the juices left in the foil. Additionally drizzle with lemon or lime juice to taste.
  5. 5
    Finely chop cashews and sprinkle over the dish.
  6. 6
    Cut asparagus into 3-4 cm pieces. Boil for 10-15 minutes and place on the plate.
  7. 7
    Mix all recipe ingredients together.