Grilled Chicken and Avocado Quinoa Pilaf

45 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 29.6 mllemon juice
• ¼ cupfresh basil
• 3.7 mlground black pepper
• 1avocado
• 14.8 mlolive oil
• 1.2 mlsalt
• 1 lbboneless, skinless chicken breasts
• 1red bell pepper
• ½onion
• 1garlic
• 3 cupswater
• 14.8 mlsodium-free chicken bouillon
• 1½ cupsred quinoa

How to cook it

1. Preheat your grill.
2. Dice the avocado and place it in a bowl.
3. Whisk together the lemon juice, basil, and half of the black pepper, then toss with the avocado and set aside.
4. Slice the chicken breasts in half crosswise.
5. Combine half of the olive oil with the salt and the remaining black pepper, then brush this over the chicken and the whole bell pepper.
6. Grill the chicken and pepper until cooked through, then set the chicken aside and slice the pepper into strips.
7. Heat the remaining olive oil in a large pan, add the onion and garlic, and sauté for 5 minutes until softened.
8. Stir in the water, bouillon, and quinoa, bring to a boil, then cover and simmer on low for 15 to 20 minutes until the liquid is absorbed.
9. Combine the cooked quinoa with the chicken, peppers, and avocado in a large bowl and toss gently to serve.

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