Vibrant Citrus Grilled Chicken with Quinoa and Avocado Salad

Allergens

None

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup quinoa, uncooked
• 2 cups mixed greens
• 1 cucumber, sliced
• 1 red bell pepper, chopped
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• 2 cloves garlic, minced
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the lemon zest and juice, lime zest and juice, garlic, honey, olive oil, salt, and pepper. Reserve half of this mixture for the quinoa salad.
2. Place the chicken breasts in a shallow dish and pour the remaining citrus marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and toss with the reserved citrus dressing, mixed greens, cucumber, bell pepper, cherry tomatoes, cilantro, and parsley. Set aside.
4. Preheat an outdoor grill or grill pan to medium high heat. Grill the chicken for 6 8 minutes per side, or until cooked through and juices run clear. Allow to rest for a few minutes before slicing.
5. Divide the quinoa salad among four plates and top with sliced chicken. Serve immediately.

Chef’s Insight

Experiment with different citrus fruits to find your favorite flavor combination for the marinade.

Notes

Feel free to swap out any vegetables in the quinoa salad according to your preferences.