My husband has not been a fan of quinoa. I usually sneak it in with my brown rice like in my Yellow Coconut Chicken Curry so he doesn’t even know he’s eating it. However, I don’t give up easily. My Balsamic Quinoa Salad was my first success. He loved it! So, I just kept experimenting until I found another winner (meaning my husband cleaned his plate). This juicy, grilled chicken coupled with flavorful quinoa and accents of tomato and avocado is to die for!
I’ve cooked chicken a million different ways… boiled, baked, fried, roasted, slow cooked, etc. My most favorite is grilled. The grill cooks chicken quickly but keeps the inside juicy and the outside a little crispy. Oooh yum! Since it’s hard to shovel snow off my grill during the winter, I purchased a George Foreman and use it all. the. time. Especially with this basil chicken recipe, the grill makes its flavor pop! I highly recommend it.
Let’s talk quinoa (pronounced KEEN-wah). It’s full of protein, fiber, amino acids, antioxidants, gluten-free, and lots and lots of nutritious yumminess. I use truRoots Organic Quinoa and have really like the texture and taste. I’ve tried other brands which turn out a little soggy. Seriously, I can’t wait for you to try it in this recipe!
- 10 chicken tenders, thawed
- 1/2 cup olive oil
- 1 Tbs dried basil
- 1 tsp salt
- 1 tsp black pepper
- 1 Tbs olive oil
- 1 cup chopped sweet onion
- 1 Tbs minced garlic
- 3 cups organic chicken broth
- 1 tsp black pepper
- 1 ½ cups quinoa, rinsed well and drained
- 1 large ripe avocado, slice in half lengthwise, pitted, scored into small squares, and scooped out with spoon
- 2 cups cherry tomatoes, halved
In a large airtight container, place chicken tenders. Combine olive oil, basil, salt, and pepper and pour over chicken. Cover and refrigerate until ready to grill.
Over medium-high heat, heat olive oil in a large sauce pan for 1 to 2 minutes. Add onion and garlic. Cook until slightly tender for about 2 to 3 minutes.
Add chicken broth and black pepper. Bring to a boil.
Add quinoa to boiling broth. Cover and reduce to low-medium heat. Simmer until liquid is absorbed and quinoa is cooked and tender (about 15-20 minutes).
While quinoa is cooking, prepare avocado and tomatoes. Once quinoa is cooked, remove pan from heat and fold in avocado and tomatoes.
Grill chicken tenders over medium heat until center no longer pink (about 3 to 4 minutes). In order to keep chicken juicy, remove chicken from heat as soon as the center is no longer pink and place on a large sheet of aluminum foil. Wrap aluminum foil around chicken tenders until completely covered. Allow chicken to finishing fully cooking in the aluminum foil for about 5 more minutes.
Serve quinoa and chicken tenders together.