Early Bird Dinner Recipe
Special menu items available for early dining.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Early Bird Dinner Ingredients
Method
Cooking Directions
Prepare the Chicken
In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Coat the chicken breasts with this mixture and let marinate for at least 15 minutes.
Cook the Quinoa
In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.
Sauté the Asparagus
In a large skillet over medium heat, add a splash of olive oil. Add the trimmed asparagus and sauté for about 5-7 minutes until tender but still crunchy.
Cook the Chicken
In the same skillet, add the marinated chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown.
Serve the Dish
On a plate, serve a portion of quinoa, topped with the sautéed asparagus and sliced chicken breast. Drizzle with any remaining marinade if desired.