Lebanese Chicken & Quinoa Bowl

This light and summery meal is packed with fragrant Mediterranean spices. Red bell peppers, onions, garlic, and fennel are sautéed until tender, and then stirred into tender white quinoa, which serves as a base for chicken breast bites seasoned with basil, oregano, and thyme. It’s served with our take on tabbouleh, made with hemp seeds instead of bulgur, and sautéed asparagus, bell peppers, and parsley. There’s also a bright lemon garlic dressing on the side, perfect for drizzling over the whole dish.

Ingredients: Chicken Breast, Water, Red Bell Peppers, Asparagus, Plain Greek Yogurt (Pasteurized Cow’S And Goat’S Milk, Skim Milk, Milk Protein Concentrate, Cream, Contains Active Cultures Including L. Acidophilus, B. Lactis), Quinoa, Olive Pomace Oil, Yellow Bell Peppers, Onions, Garlic, Fennel, Spinach, Lemon Juice, Hemp Seeds, Green Onions, Blue Agave Nectar, Sea Salt, Parsley, Toasted Garlic Powder, Toasted Onion Powder, Dried Thyme, Nutmeg, Dried Oregano, Smoked Black Pepper (Pepper, Smoke Flavor), Dried Basil, Lemon Powder (Citric Acid, Natural Lemon Flavor), Dried Chives, Turmeric, Xanthan Gum