Description
Celebrate Mother’s Day with a delightful dinner that includes a delicious main course, sides, and a sweet dessert. Perfect for family gatherings and to make your mother feel special.
Ingredients
Scale
- 4 boneless chicken breasts
- 2 cups of fresh asparagus
- 1 cup of cherry tomatoes
- 1/2 cup of Parmesan cheese, grated
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of garlic powder
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 tablespoon of lemon juice
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the olive oil, garlic powder, salt, and pepper. Add the chicken breasts and coat them well with the mixture.
- Place the chicken on a baking sheet and surround it with asparagus and cherry tomatoes. Sprinkle Parmesan cheese over the top.
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Meanwhile, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Once the quinoa is cooked, fluff it with a fork and stir in lemon juice.
- Serve the chicken and vegetables with a side of quinoa, garnished with fresh basil.
Notes
- Feel free to substitute chicken with salmon or tofu for a different protein option.
- Add your mother’s favorite herbs for extra flavor.
- Pair with a light salad for a complete meal.
Nutrition
- Calories: 450
- Sugar: 3
- Fat: 15
- Carbohydrates: 50
- Fiber: 6
- Protein: 30