Chicken Quinoa Bowls with Balsamic Dressing

Ingredients

• 1/4 cup Celia's Traditional Balsamic Vinegar
• 2/3 cup water
• 1/3 cup quinoa, rinsed
• 2 boneless skinless chicken breast halves (6 ounces each)
• 3 teaspoons olive or coconut oil, divided
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/2 pound fresh asparagus, trimmed
• 1/4 cup plain Greek yogurt
• 1/2 teaspoon spicy brown mustard
• 1/2 medium ripe avocado, peeled and sliced
• 6 cherry tomatoes, halved

Directions

1. Place vinegar in a small saucepan; bring to a boil. Cook until slightly thickened, 2-3 minutes. Transfer to a bowl; cool completely.
2. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Keep warm.
3. Preheat broiler. Toss chicken with 2 teaspoons oil, garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on 1 half of a 15x10x1-in. pan coated with cooking spray. Broil 4 in. from heat for 5 minutes. Meanwhile, toss asparagus with the remaining oil, salt and pepper.
4. Remove pan from oven; turn chicken over. Add asparagus. Broil until a thermometer inserted in chicken reads 165° and asparagus is tender, 3-5 minutes. Let chicken stand 5 minutes before slicing.
5. For dressing, stir yogurt and mustard into balsamic reduction. To serve, spoon quinoa into bowls; top with chicken, asparagus, avocado and tomatoes. Serve with dressing.

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