Spring Chicken Bowls with Honey Dijon Dressing - this healthy recipe makes the perfect lunch, snack or dinner. Loaded with roasted red pepper, grilled chicken breast, matchstick carrots, steamed asparagus, quinoa blend and topped with a healthy dressing. This recipe is 21 Day Fix approved.
1/3cupquinoa blendcooked. I used Tru Roots sprouted rice and quinoa blend. Tip: cook it ahead of time with chicken broth instead of water - it adds amazing flavor.
Put 1/2 cup of the quinoa/rice blend into a pot and add 1 cup of chicken broth. Bring it to a boil, cover and simmer on low for 15 minutes. Fluff with a fork and set aside.
Slice a red pepper in half and roast at 400 for 15 minutes, or until charred.
Snap asparagus and place in a microwaveable safe vegetable steamer, microwave for 4 minutes.
For the honey dijon dressing:
Combine all ingredients in a jar, put a lid on it and shake. Store in the fridge for up to a week.
Assembly
Place the lettuce on the bottom and arrange the ingredients around the bowl, placing the quinoa in the middle. Top with the honey dijon dressing.
This recipe is for one bowl, but it's easy to double (the quinoa is enough for 3).