HEALTHY CHICKEN QUINOA RECIPE // Leeks, asparagus, ricotta, lemon and more!! EASY & HIGH IN PROTEIN

Boil the chicken until cooked, about 10 minutes.

Shred the boiled chicken using a mixer.

Cut three stalks of leeks in half and then into half moons.

Soak the leeks in water to remove dirt, then strain.

Cut asparagus into smaller pieces for even cooking.

Melt 2 tablespoons of butter in a pan until foamy.

Add minced garlic and jalapenos to the pan.

Add the leeks to the pan and cook until they are almost transparent.

Add the asparagus to the pan and cover for about 2 minutes.

Add 1.5 cups of quinoa to the pan and cook for about 2 minutes.

Pour in 3 cups of chicken broth and add oregano, thyme, salt, and pepper.

Add the shredded chicken to the pan.

Add 1 cup of ricotta cheese and the juice of half to a full lemon.

Turn off the heat and add parsley and grated cheese on top.

Equipment Needed

Spice Level:

Dietary