This is my Husbands favorite dish; we make it at least once every other week. This is great served with my green bean and cherry tomato recipe, or grilled asparagus, or any vegetable of choice. Just make sure that you serve a nice vegetable with it so you get all the food groups in one meal. I especially love to cook with Quinoa, it’s not only a great substitute for carbs but it’s also a great source of iron and has lots of good vitamins. I also like grilling a lot because it adds amazing taste to the food without a lot of sauces, or fats on it. It keeps the food light and healthy. Please enjoy, and I hope this becomes a signature dish in your house as well.
1 cup Quinoa
1 3/4 cups water
½ Bullion cube
2 Chicken breasts
4 tsp. Olive oil
Salt and pepper (to taste)
Chili Flakes (optional)
Place the Quinoa and the water in a small saucepan; add 2 tsps. of olive oil and the bullion with a dash of salt and pepper. Allow to boil and then turn heat down to minimum and let the Quinoa absorb the water for about 15 minutes, (time may vary so be sure to check).
Heat your grill and in the meantime you may marinate your chicken breasts with the remaining 2 tsps. of olive oil, salt and pepper. Put on the grill and cook through (just remember that depending on how thick your breasts are cooking time may vary), normally I’d say about 10 minutes on each side.
If your Quinoa is cooked turn off and let sit until chicken is ready.
Now you may begin plating, put Quinoa in a small bowl or ramekin and push until leveled, flip upside down on plate and quinoa should have remained nicely on the plate put the chicken breast on the side and serve.
In the pictures below I served sauteed zucchini with the chicken and quinoa. But you can serve it with any vegetable of choice, spinach, green beans, asparagus, eggplant, broccoli, cauliflower, a salad, tomatoes, corn and so on whatever you like.