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quinoa and chicken - No Diets Allowed
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Grilled Chicken and Basil Avocado Quinoa

Ingredients

  • 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

Instructions

  • 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.