Grilled Chicken and Avocado Quinoa Pilaf

HomeRecipesDietDairy FreeGrilled Chicken and Avocado Quinoa Pilaf

Total Time: 45 min

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Cook Time: 35 min

Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 460

Total Fat 16g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 1.6g

Monounsaturated Fat 7.5g

Cholesterol 45mg

Sodium 240mg

Total Carbs 54g

Dietary Fiber 7g

Total Sugars 3g

Protein 28g

Potassium 750mg

Vitamin A 1503 mcg; Vitamin C 60 mg; Calcium 60 mg; Iron 5 mg; Vitamin D 3 mcg; Folate 65 mcg

% Daily Value*: Vitamin A 30%; Vitamin C 100%; Calcium 6%; Iron 30 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This pilaf recipe pairs avocados and bell peppers with red quinoa and grilled chicken, for a satisfying, colorful meal. Each recipe serving provides an excellent source of protein, fiber, vitamin A, vitamin C, niacin, vitamin B 6, potassium, and iron, and a good source of vitamin E, folate, pantothenic acid, and phosphorus.

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Serves: 4

Ingredients
Instructions

2 Tbsp. fresh or bottled lemon juice 1/4 cup fresh basil 3/4 tsp. ground black pepper, divided 1 ripe, Fresh California Avocado, peeled, seeded and cut into chunks* 1 Tbsp. olive oil, divided 1/4 tsp. salt 2 small boneless, skinless chicken breasts (about 1 lb) 1 large red bell pepper 1/2 medium onion, chopped 1 clove garlic, minced 3 cups water 3 tsp. sodium-free chicken bouillon 1 1/2 red quinoa, uncooked/dry

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

Serving Suggestion: Serve with an 8 oz glass of non-fat milk and ½ orange, sliced.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.