Folate-Rich Chicken and Quinoa Bowl

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a medium saucepan, combine the rinsed quinoa and water (or chicken broth). Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

On the prepared baking sheet, toss the asparagus pieces and drained chickpeas with 1 tablespoon of olive oil, half of the garlic powder, half of the salt, and black pepper.

Place the baking sheet in the oven and roast the vegetables and chickpeas for 20 minutes until tender and slightly browned.

While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breast pieces, seasoning with the remaining garlic powder, dried oregano, and salt.

Cook the chicken for 6 to 8 minutes, stirring frequently, until fully cooked through with no pink remaining and an internal temperature reaches 74°C (165°F).

To assemble the bowls, divide the cooked quinoa and chopped fresh spinach evenly between two serving bowls (the warm quinoa will gently wilt the spinach).

Top the grains and greens with the roasted asparagus, chickpeas, and fully cooked chicken pieces.

Drizzle freshly squeezed lemon juice over the top of each bowl before serving warm.