- 30 min
Allergens: Sesame, Dairy, Gluten, Nut, Sulphite, Wheat
Preheat oven to 375F. In a saucepan, bring water to a boil. Chop thyme and zest lemon. Add quinoa, thyme and zest to saucepan and cook 10 minutes over low heat.
Finely chop ½ basil and mix with ricotta. Slice chicken breasts in 2 without separating them completely. Stuff each chicken breast with ricotta mixture.
In an oiled ovenproof pan, cook chicken over medium heat 2-3 minutes on each side or until browned. Stir in the asparagus and sprinkle with lemon juice and little oil. Transfer pan to oven and cook 8-10 min.
Meanwhile, chop green onions and slice strawberries and remaining basil. In an oiled skillet, cook green onions over medium heat 2-3 minutes, then add strawberries and balsamic vinegar. Simmer 5 minutes over low heat. Add basil and set aside.
Add almonds to cooked quinoa. Serve stuffed chicken drizzled with strawberry sauce with quinoa and asparagus.