Lemon Chicken Quinoa Bake with Asparagus and Fontina - Domesticate ME
"This bright and cheesy skillet casserole is quite the spring/summer showstopper. (p.s. It reheats like a charm.)..."
INGREDIENTS
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1¼ cup uncooked quinoa, rinsed and drained
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2 cups low-sodium chicken broth (or water)
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1½ tablespoons extra virgin olive oil
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1 large shallot, minced
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5 garlic cloves, minced
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½ pound asparagus spears, woody ends removed, cut into 1-inch pieces
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Kosher salt
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Fresh ground pepper
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1 tablespoon, chopped fresh thyme
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1 teaspoon dried oregano
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2 cups cubed or shredded chicken breast (I cooked 2 boneless skinless chicken breasts using this method.)
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Zest of 1 lemon
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Juice of 1½ lemons (This is very lemony, so if you don't LOVE lemon, start with the juice of just 1.)
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¼ cup 2% milk
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½ cup whole milk ricotta cheese
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1¼ cups grated creamy Fontina cheese, divided
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¼ cup grated Parmesan
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¼ cup whole wheat panko bread crumbs
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For garnish: (optional)
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1 lemon, sliced into thin rounds
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Chopped flat-leaf parsley
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