Grilled Chicken & Avocado Quinoa Pilaf

This pilaf recipe pairs avocados and bell peppers with red quinoa and grilled chicken, for a satisfying, colorful meal. Let us know what you think!

Grilled Chicken & Avocado Quinoa Pilaf

Makes 4 servings

Ingredients:

• 2 Tbsp. lemon juice
• ¼ cup fresh basil
• ¾ tsp. black pepper (divided)
• 1 avocado (cut into chunks)
• 1 Tbsp. olive oil (divided)
• ¼ tsp. salt
• 2 small boneless, skinless chicken breasts
• 1 large red bell pepper
• ½ medium onion (chopped)
• 1 clove garlic (minced)
• 3 cups water
• 3 tsp. sodium-free chicken bouillon
• 1 ½ cups red quinoa (uncooked and dry)

Directions:

1. Heat the grill.
2. Peel and cut the avocado into chunks; place them in a medium bowl.
3. Mix the lemon juice, basil and ½ tsp. black pepper. Drizzle over the avocado chunks, toss and set aside.
4. Cut the chicken breasts in half crosswise.
5. Mix ½ Tbsp. olive oil, salt and the remaining black pepper. Brush the mixture on the chicken and red bell pepper.
6. Grill the chicken and pepper until done. Set the chicken breasts aside. Cut the pepper into thin strips.
7. While the chicken and peppers are grilling, heat the remaining olive oil in a large pan. Add the garlic and onion, and cook until tender, about 5 minutes.
8. Add the water, bouillon and quinoa to the pan; bring to a boil, cover, reduce heat and simmer until liquid is absorbed and quinoa is cooked (about 15 to 20 minutes).
9. Place the quinoa pilaf in a large bowl and add the chicken, red peppers and avocado. Toss gently.

Nutritional Information (per serving):

Total calories: 460

Total fat: 16 g

Protein: 28 g

Sodium: 240 mg

Carbohydrate: 54 g

Dietary fiber: 7 g

Saturated fat: 2 g

Total sugars: 3 g

Try out this recipe and let us know what you think!

Source: MyPlate