J
JaneServings:
6
Prep time:
00:15
A bowl filled with nutty ancient grains, crunch veggies, spiced grilled chicken & a punchy dressing
Ingredients
- Marinade
- 2 lbs chicken thighs, boneless & skinless
- 1 Southwest Fiesta blend
- 1 tsp (2 cloves) garlic, minced
- 1/3 cup lime juice
- 1/3 cup olive oil
- Salad
- 3 cups (black) quinoa, cooked*
- 2 bell peppers; green, red or yellow deseeded & diced
- 2 cups cucumber, diced
- 1 avocado, diced
- Dressing
- 1 cup yogurt + 2 tbsp water
- 2 tbsp lime juice
- 2 tsp honey
- 1 serrano chili (optional)
- 1/2 cup cilantro, chopped
Instructions
- Grill: 1) add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a few hours or overnight. 2) When ready to cook, preheat the grill to 325F. 3) Cook the chicken thighs for 8 minutes on each side or until the internal temperature of the chicken reaches 165°F, brushing with the marinade once during cooking. 4) Remove the chicken; cover & allow to rest while you prepare the salad & dressing ingredients 5) slice the chicken and toss into the salad; season & spoon the dressing over the top.
Tips
* 1 cup uncooked quinoa = 3 cups cooked. This recipe is based on 1/2 cup serving per person
Texture: add some toasted pumpkin seeds
