Lemon Chicken, Asparagus, and Quinoa Bake

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Lemon Chicken, Asparagus, and Quinoa Bake
Lemon Chicken, Asparagus, and Quinoa Bake
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Ingredients

  • 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

Directions

  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Stir in chicken, lemon juice, thyme, and oregano.
  4. Turn off the heat and carefully stir in the cooked quinoa, ½ cup Fontina cheese, ricotta cheese, and milk.
  5. In a small bowl, combine the Parmesan and panko.
  6. 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.
  7. Bake in preheated oven until browning on the edges, about 25 minutes.
  8. 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.
Mealthy tip:

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.

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jazzy Brewer

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.

Image of Kaylee Adams

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.

Image of Monica Allen

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!

Image of Katie Hason

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.

Image of Sam Dalton

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.