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🍽️ Chicken Pan with Quinoa and Asparagus

401 kcal · 30 min · 4 servings

Ingredients

• 100 g Quinoa
• 1 Onion
• Chives
• 1 tbsp Oil
• 250 ml Instant Vegetable Broth
• 200 g Chicken Breast Fillet
• 200 g White Asparagus
• 2 Spring Onions
• 200 g Cucumber
• 2 Tomatoes
• Iodized Salt
• Pepper
• a little fresh Mint

Instructions

1. 1. Pour boiling water over the quinoa.
2. 2. Finely chop the onion and garlic.
3. 3. Heat 1 teaspoon of oil in a pan.
4. 4. Sauté the onion and garlic mixture in it.
5. 5. Add the quinoa and broth to the pan.
6. 6. Let the quinoa swell up in it.
7. 7. Wash the chicken fillet.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Cut the chicken fillet into small pieces.
10. 10. Peel the asparagus.
11. 11. Slice the asparagus into thin rounds.
12. 12. Cut the spring onions into rings.
13. 13. Heat the remaining oil in the pan.
14. 14. Fry the chicken, asparagus, and spring onions together.
15. 15. Fry the ingredients for about 10 minutes.
16. 16. Cut the cucumber into small pieces as well.
17. 17. Dice the tomatoes.
18. 18. Add the cucumber and tomatoes to the pan.
19. 19. Fry everything together for about 5 minutes.
20. 20. Season the pan with salt and pepper.
21. 21. Serve the pan together with the quinoa.
22. 22. Garnish the dish with mint.

Nutrition per serving

• kcal: 401
• Protein: 34 g · Fett/Fat: 9 g · Carbs: 43 g