Portuguese Lunch Recipe: Grilled Chicken & Vegetable Skewers with Herb Quinoa Salad (Paleo)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1
• inch cubes 2 cups quinoa, rinsed and drained 4 cups water or chicken broth 1 red bell pepper, cut into 1
• inch pieces 1 yellow bell pepper, cut into 1
• inch pieces 1 zucchini, cut into 1
• inch chunks 1 small red onion, cut into 1
• inch wedges 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 3 tablespoons olive oil Salt and pepper, to taste Lemon wedges, for serving (optional)

Instructions

1. In a medium saucepan, bring quinoa and water or chicken broth to a boil. Reduce heat to low, cover, and cook for 15 20 minutes or until the quinoa is tender and has absorbed the liquid. Fluff with a fork and set aside.
2. Preheat grill to medium high heat or preheat oven to 400°F (200°C).
3. In a large bowl, combine chicken, bell peppers, zucchini, and red onion. Drizzle with olive oil, season with salt and pepper, and toss well to coat.
4. Thread the chicken and vegetables onto skewers, alternating between the ingredients. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
5. Grill or bake the skewers until the chicken is cooked through and the vegetables are tender, about 12 15 minutes. Remove from heat and let rest for a few minutes.
6. In a large bowl, combine the cooked quinoa with parsley and cilantro, stirring well to mix. Season with salt and pepper, if needed.
7. Serve the grilled skewers atop the herb quinoa salad, garnished with lemon wedges, if using.

Chef’s Insight

To add extra flavor to this dish, marinate the chicken and vegetables in a mixture of olive oil, garlic, and spices before grilling or baking them.

Notes

Feel free to experiment with different herbs and spices in the quinoa salad to suit your taste preferences.