Springtime Asparagus Arugula & Chicken Bowl
Serves: 4
  • 1-1/2 pounds asparagus
  • ¾ cup quinoa OR 1 cup farro
  • ⅓ cup olive oil
  • 1 pound boneless skinless chicken breast, cut in bite size pieces
  • Kosher salt
  • Fresh ground black pepper
  • ¼ cup chopped shallot or green onion
  • 1 tablespoon finely chopped garlic
  • 5 ounces arugula (this is a typical prepackaged size)
  • 2 teaspoons lemon zest
  • ¾ cup grated Pecorino cheese
  • ⅓ cup roasted pine nuts (see below for roasting)
  • 1 tablespoon lemon juice
  1. Trim ends from the asparagus (I do this by taking one stalk and bending it to see where it naturally breaks and then trim the rest the same). Cut asparagus into approximately 1-1/2 inch pieces.
  2. Cook quinoa or farro: for the quinoa, rinse then combine with 1-1/2 cups water and a pinch of salt in a small saucepan; bring to a boil and reduce heat to low. Cover and cook just until water is absorbed and quinoa is cooked about 15-20 minutes (makes about 2-1/4 cups). For the farro, rinse then combine with 3 cups water and a pinch of salt in a saucepan; bring to a boil and reduce heat to low. Cover and cook just until farro is softened but still has a little crunch, about 25 minutes; drain (makes about 2 cups).
  3. While quinoa or farro are cooking, heat olive oil over medium heat in a large skillet; add chicken, season with salt and pepper, and cook without turning until lightly browned, about 2 to 3 minutes. Add asparagus and cook and stir until chicken is cooked through and asparagus is softened, about 3 to 5 minutes. Add shallots or green onion and garlic and cook and stir just to soften and release flavor, about 1 to 2 minutes. Stir in cooked quinoa or farro, arugula and lemon zest, tossing lightly and cooking just until leaves are slightly wilted, about 1 minute. Add pecorino cheese and pine nuts and toss to evenly combine. Season with salt and pepper and drizzle with lemon juice.
To roast pine nuts: Preheat oven to 375 degrees F. Put pine nuts on a baking sheet and roast just until light brown, about 8 minutes.
Recipe by A Year at the Table at http://ayearatthetable.com/springtime-asparagus-arugula-chicken-bowl/