Grilled Chicken and Avocado Quinoa Pilaf

This pilaf recipe pairs avocados and bell peppers with red quinoa and grilled chicken, for a satisfying, colorful meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• savory
• fresh
• grill
• sauté

Ingredients

• 2 tablespoon lemon juice (fresh or bottled)
• 0.25 cup basil (fresh)
• 0.75 teaspoon black pepper (ground, divided)
• 1 avocado (cut into chunks)
• 1 tablespoon olive oil (divided)
• 0.25 teaspoon salt
• 2 chicken breasts (boneless, skinless)
• 1 red bell pepper (large)
• 0.5 onion (medium, chopped)
• 1 clove garlic (minced)
• 3 cup water
• 3 teaspoon chicken bouillon (low-sodium)
• 1.5 cup red quinoa (uncooked/dry)

Instructions

1. Heat grill.
2. Peel and cut avocado into chunks; place in a medium bowl.
3. Mix lemon juice, basil, an 1/2 teaspoon black pepper.
4. Drizzle over avocado chunks, toss, and set aside.
5. Cut chicken breasts in half crosswise.
6. Mix 1/2 tablespoons olive oil, salt, and remaining black pepper.
7. Brush mixture on chicken and red bell pepper.
8. Grill chicken and pepper until done.
9. Set chicken breasts aside.
10. Cut pepper into thin strips.
11. While chicken and peppers are grilling, heat remaining olive oil in a large pan, add garlic and onion, and cook until tender, about 5 minutes.
12. Add water, bouillon, and quinoa to pan; bring to boil, cover, reduce heat, and simmer until liquid is absorbed and quinoa is cooked (about 15 to 20 minutes).
13. Place quinoa pilaf in a large bowl and add chicken, red peppers, and avocado.
14. Toss gently.

Notes

Serving Suggestions: Serve with non-fat milk and orange slices.

Nutrition (per serving)

• Calories: 410
• Protein: 27 g
• Carbohydrates: 43.1 g
• Fat: 14.6 g
• Fiber: 7.9 g
• Sodium: 222 mg
• Saturated Fat: 2.3 g
• Sugar: 4.1 g
• Cholesterol: 60 mg