Paleo Portuguese Snack: Delicious Grilled Caldo Verde Chicken Skewers with Herb Quinoa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb chicken breast, cut into cubes 2 cups Caldo Verde soup mix (kale, potato, chorizo) 1 cup quinoa, rinsed 2 cups water 2 tbsp olive oil 1 tsp paprika 1 tsp garlic powder 1/2 tsp salt 1/4 tsp black pepper Fresh parsley, for garnish

Instructions

1. In a blender, combine Caldo Verde soup mix, water, and 1 tbsp olive oil. Blend until smooth. Reserve 1 cup of the mixture for quinoa, and use the rest to marinate the chicken cubes for at least 2 hours or overnight.
2. Cook the quinoa according to package instructions using the reserved Caldo Verde soup mix as a liquid. Stir in chopped parsley once cooked.
3. Preheat grill or grill pan to medium high heat. Thread chicken cubes onto skewers and discard marinade. Grill for 4 5 minutes per side until fully cooked.
4. Assemble the dish by placing a portion of quinoa on each plate, followed by two grilled chicken skewers. Garnish with fresh parsley and drizzle with remaining olive oil.

Chef’s Insight

The blend of Caldo Verde soup mix creates a unique marinade that infuses flavor into the chicken, while the herb quinoa adds a burst of color and aromatic appeal.

Notes

Adjust the amount of paprika, garlic powder, salt, and black pepper according to personal preference.