Lemon Chicken, Asparagus, and Quinoa Bake
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 5 tablespoons minced garlic
- ½ pound asparagus spears, trimmed and cut into 1-inch pieces
- salt and ground black pepper to taste
- 2 cups chicken breast chunks
- 1 lemon, juiced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 3 cups cooked quinoa
- 1 cup grated Fontina cheese, divided
- ½ cup ricotta cheese
- ¼ cup milk
- ¼ cup grated Parmesan cheese
- ½ cup panko bread crumbs
- 1 lemon, sliced into thin rounds
- 1 tablespoon chopped fresh parsley
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large cast-iron skillet over medium heat. Sauté shallot and garlic in hot oil until shallot is translucent and the garlic is fragrant, about 2 minutes. Stir asparagus with the garlic and shallot; season generously with salt and pepper. Continue cooking until asparagus is bright green, 2 to 3 minutes.
- Stir in chicken, lemon juice, thyme, and oregano.
- Turn off the heat and carefully stir in the cooked quinoa, ½ cup Fontina cheese, ricotta cheese, and milk.
- In a small bowl, combine the Parmesan and panko.
- Spread remaining ½ cup Fontina cheese in an even layer over the chicken mixture; sprinkle with the panko-Parmesan mixture. Arrange lemon slices onto the casserole.
- Bake in preheated oven until browning on the edges, about 25 minutes.
- Heat the oven’s broiler; cook under the broiler until the top is golden brown, about 2 minutes. Garnish casserole with chopped parsley to serve.
Quinoa is one of the most protein-rich grains out there. Plus, it contains almost twice as much fiber as most other grains! Not to mention iron, magnesium, and manganese.
What others are saying
Katie Hason says:
So delicious! The lemon flavors paired perfectly with the chicken and quinoa. This was probably the recipe that made my fall in love with quinoa. I prefer it over rice any day! This was super easy to prepare in my cast iron skillet and so quick.
Sam Dalton says:
This lemon chicken, quinoa, and asparagus bake is definitely a family favorite. This generously feeds a family of six, but if you want seconds you better make a second batch. It's just that good. My wife and kids love this meal, and that's saying something because they're both picky eaters.
Monica Allen says:
This recipe was sooo good. I even got the kids to eat it, including the asparagus. I cut them in 1/2 to 1-inchpieces so you could barely notice. They are super excited to be eating "mommy's quinoa", and so am I!
Kaylee Adams says:
This is one of my favorite recipes. I used chicken thighs instead of breast, and it was super tender. Also, I used an Italian seasoning instead of the oregano and thyme. Fantastic flavor, so glad I tried it.
Jazzy Brewer says:
I opted not to use fontina because it was a little pricey, but mozzarella was a nice substitute. This recipe was really good, it was really creamy. Next time I might leave out the asparagus or just cook them separate.