MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Quinoa Bowls With Balsamic Dressing
 Categories: Grains, Poultry, Vegetables, Dairy, Fruits
      Yield: 2 servings
 
    1/4 c  Balsamic vinegar
    2/3 c  Water
    1/3 c  Quinoa; rinsed
      2    Chicken breast halves
           - (6 oz ea); boned, skinned
      3 ts Olive or coconut oil;
           - divided
    1/4 ts Garlic powder
    1/2 ts Salt; divided
    1/4 ts Pepper; divided
    1/2 lb Fresh asparagus; trimmed
    1/4 c  Plain Greek yogurt
    1/2 ts Spicy brown mustard
    1/2 md Ripe avocado; pitted,
           - peeled, sliced
      6    Cherry tomatoes; halved
 
  Place vinegar in a small saucepan; bring to a boil. Cook until
  slightly thickened, 2-3 minutes. Transfer to a bowl; cool
  completely.
  
  In a small saucepan, bring water to a boil. Add quinoa. Reduce
  heat; simmer, covered, until liquid is absorbed, 10-12 minutes.
  Keep warm.
  
  Heat broiler. Toss chicken with 2 ts oil, the garlic powder, 1/4 ts
  salt, and 1/8 ts pepper. Place on half of a 15x10x1" pan coated
  with cooking spray. Broil chicken 4" from heat for 5 minutes.
  Meanwhile, toss asparagus with remaining 1 ts oil, 1/4 ts salt, and
  1/8 ts pepper.
  
  Remove pan from oven; turn chicken over. Add asparagus. Broil until
  a thermometer inserted in chicken reads 165°F and asparagus is
  tender, 3-5 minutes. Let chicken stand 5 minutes before slicing.
  
  For dressing, stir yogurt and mustard into balsamic reduction. To
  serve, divide quinoa between 2 bowls; top each with chicken,
  asparagus, avocado, and tomatoes. Serve with dressing.
  
  Recipe by Allyson Meyler, Greensboro, North Carolina
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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