Garlic Lemon Chicken with Pepper Quinoa and Asparagus



  • 2 boneless, skinless chicken breasts (preferably organic or grain feed)
  • 2 lemons juiced
  • 3 garlic cloves, minced
  • 1/4 cup of olive oil
  • 1 tbsp of finely chopped ginger
  • 1 tbsp of spelt flour
  • 1/3 cup of water
  • sea salt
  • ground pepper


  • 1/2 cup of quinoa
  • 1 -1/2 cup of vegetable broth
  • 1 large chopped red pepper
  • 1 large chopped green pepper
  • 1 medium onion
  • 1 tsp of garlic powder
  • sea salt to taste
  • ground pepper


  • 1 bunch of Asparagus
  • sea salt
  • ground pepper


  1. Soak Quinoa in bowl of cold water for 15 minutes. Cut chicken into 1 inch thick slices, set aside while mixing lemon, olive oil, garlic & ginger
  2. Add chicken to sauce and let marinade for 15-20 minutes, while you prepare quinoa. Strain the quinoa from the water
  3. Boil vegetable broth and sea salt. Add quinoa and cook on medium heat for 5 minutes then turn heat down to low and cook until fluffy
  4. Satay peppers and onion for 5 minutes or until slightly cooked. Add garlic powder, sea salt and ground pepper to the peppers and onion, cook until fragrant
  5. Add cooked quinoa to peppers and a tbsp of olive oil. Add additional salt to taste. Set aside covered on low heat 
  6. Satay chicken until cooked and slightly browned, 15 minutes on each side of chicken piece. Mix into a cup, the flour and water. Add mixture to the cooked chicken. Cook for another 5 minutes or until the sauce thickens
  7. Wash then cut asparagus into half-inch slices. Satay asparagus in 2 tbsp of olive oil, sea salt and ground pepper to taste. Cook until slightly crunchy
  8. Serve with Chicken and quinoa

Yield: 2-4 people


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