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!
Grilled Chicken and Basil Avocado Quinoa
- 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.