Spring Grain Bowl

Serves 4

Ingredients:

• 8 cups arugula

• 1 cup quinoa, cooked

• 1 lb chicken breast

• 1/4 cup olive oil

• 1 lemon, juiced

• 1 tsp dried thyme

• 1/4 tsp salt

• pepper, to taste

• 1 bunch asparagus, trimmed

• 1 cup watermelon radish, thinly sliced and cut in half

• 1 cup snap peas, chopped

• 1/4 cup mint, chopped

• microgreens, to garnish

• lemon vinaigrette

Lemon vinaigrette

• 1/2 cup olive oil

• 1 lemon, juiced

• 2 Tbsp chives, finely chopped

• 2 cloves garlic, minced

• 1 tsp honey

• 1/4 tsp salt

• pepper, to taste

Directions:

1. Marinate chicken breast in olive oil, lemon juice, dried thyme, salt, and pepper for at least 20 minutes.

2. Heat cast iron over medium-high heat, and add marinated chicken.

3. Cook chicken for around 8 minutes on each side, or until cooked through.

4. Roast the asparagus: Preheat oven to 400°F. Top baking sheet with parchment paper, and add asparagus. Toss with olive oil, salt, and pepper. Bake for 20 minutes.

5. Prepare vinaigrette: Whisk together olive oil, lemon juice, chives, garlic, honey, salt, and pepper.

6. Arrange bowl: Add arugula and toss with lemon vinaigrette. Add 1/2 cup quinoa, 1/4 cup asparagus, 1/4 cup watermelon radishes, 1/4 cup snap peas, and 1 Tbsp mint to a bowl. Top with microgreens. Enjoy!