dinner · lunch · Chinese-inspired
Sesame Ginger Chicken & Asparagus Quinoa Bake
A savory quinoa bake with chicken breast, asparagus, and a sesame ginger finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1½ lb chicken breast, cut into pieces
- 2 bunches asparagus, cut into 2-inch pieces
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp soy sauce
- 1 tbsp ginger, grated
- 2 tsp sesame oil
- 3 cups quinoa
- ¾ cups vegetable broth
Equipment
Baking dish
How to make it
- 1
Heat the oven to 375°F. Mix the quinoa, chicken breast, asparagus, vegetable broth, olive oil, salt, and soy sauce, ginger, sesame oil in a baking dish.
- 2
Bake until hot and lightly browned. Cook the chicken breast until the center reaches 165°F.
- 3
Rest for 8 minutes before cutting into portions.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, tree-nut-free.
Contains sesame, soy, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.