Grilled Chicken and Avocado Quinoa Pilaf

Prep Time: 20 Min
Cook Time: 25 Min
Ready In: 45 Min
Servings: 4

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

Ingredients:

• 1 avocado, cut into chunks
• 2 tablespoons fresh or bottled lemon juice
• 1/4 cup fresh basil
• 3/4 teaspoon ground black pepper (divided)
• 2 small boneless, skinless chicken breasts (about 1 pound)
• 1 tablespoon olive oil (divided)
• 1/4 teaspoon salt
• 1 large red bell pepper
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 3 cups water
• 3 teaspoons sodium-free chicken bouillon
• 1 1/2 cups red quinoa (uncooked/dry)

Directions:

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

Serving suggestion: Garnish with orange or lime slices.

Nutritional Information:
Amount per serving: Calories: 450; Total Fat: 16 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol, 45 mg; Sodium: 240 mg; Carbohydrate: 54 g; Fiber: 7 g; Protein, 28 g.

Recipe courtesy of "What's Cooking? USDA Mixing Bowl" and the Produce for Better Health Foundation.