Ingredients :
- Red Quinoa
- 1-2 Skinless Chicken Breasts
- 1 bunch Asparagus
- 3 Tbsp butter
- to taste Sea Salt
- 4 cloves Garlic, chopped (or less, I love garlic)
- 6-8 Cherry tomatoes
- 3-4 tsp Toasted Slivered Almonds
- to taste Feta Cheese
- 1-2 Tbsp Balsamic Vinaigrette
- 1 halved Key Lime (or regular limes)
Method :
- Cook Red Quinoa as it states on package. I use chicken broth instead of water.
- Cook 1 to 2 skinless chicken breasts in skillet with a bit of olive oil. Brown on both sides and until done. Season as you like. Once done, cut into bite sized pieces.
- Cut Key Lime in half to squeeze over dish before eating...
- Clean asparagus and snap into bite sized pieces. In a skillet sauté in 3 tbsp of butter, garlic and season with sea salt to your liking. Asparagus should have some crisp and be a vibrant green color...
- Cut the 6 to 8 cherry tomatoes in half...
- Add a few tsp of the toasted almonds...
- Add feta cheese...
- Lastly, add Balsamic Vinaigrette and squeeze lime over dish... Enjoy!!!
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