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Ingredients
  • ¼ cup balsamic vinegar
  • ⅔ cup water
  • ⅓ cup quinoa, rinsed
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 3 teaspoons olive or coconut oil, divided
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper, divided
  • ½ pound fresh asparagus, trimmed
  • ¼ cup plain Greek yogurt
  • ½ teaspoon spicy brown mustard
  • ½ medium ripe avocado, peeled and sliced
  • 6 cherry tomatoes, halved
Steps
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