Recipes > Entrées, Mexican
Grilled Marinated Chicken with Quinoa-Vegetable Pilaf

Grilled Marinated Chicken with Quinoa-Vegetable Pilaf


Ingredients

For chicken:
2 lbs. boneless, skinless chicken
⅓ cup olive oil
3 Tbsp. lemon juice
3 Tbsp. seasoned rice vinegar
2 Tbsp. The Spice Hunter Poultry Grill & Broil Blend
1 tsp. salt

For pilaf:
2 Tbsp. olive oil
⅓ cup diced red onion
2 Tbsp. The Spice Hunter Freeze-Dried Shallots
¾ cup julienned carrots
⅓ cup diced celery
1½ cup diced red and yellow bell peppers
1½ cups chicken broth
¾ cup quinoa, rinsed and drained

Preparation

Combine olive oil, lemon juice, vinegar and 3 Tbsp. Poultry Grill & Broil Blend in a large zip-top bag or a large bowl. Add chicken and turn to coat with marinade. Refrigerate for 1 to 2 hours before grilling as desired. Serve over Quinoa-Vegetable Pilaf.

To prepare pilaf, heat oil in a saucepan over medium heat, add onion and sauté for about 5 minutes or until slightly softened. Add remaining pilaf ingredients to pan. Increase heat to high, bring to a boil, cover, reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with fork before serving.


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