Serves 4
410 cal · 40 min
Grilled Chicken and Avocado Quinoa Pilaf
Recipe GLPRb147af5cb2b9d2
A light and nutritious main dish featuring tender grilled chicken breasts and vibrant grilled red bell peppers served over fluffy red quinoa, topped with fresh chunks of creamy avocado tossed in a bright lemon-basil dressing. This colorful pilaf combines protein, whole grains, and fresh produce for a satisfying, well-balanced meal.
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Ingredients
2 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, chopped
3/4 teaspoon ground black pepper, divided
1 ripe avocado
1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon salt
2 boneless, skinless chicken breasts, about 1 lb total
1 large red bell pepper
1/2 medium yellow onion, finely chopped
1 clove garlic, minced
3 cups water
3 teaspoons low-sodium chicken bouillon
1 1/2 cups red quinoa, uncooked
Directions
Preheat your grill to medium-high heat.
Cut the avocado in half lengthwise, remove the pit, scoop the flesh into a medium bowl, and cut into bite-sized chunks.
In a small bowl, whisk together the lemon juice, chopped fresh basil, and 1/2 teaspoon of the black pepper.
Pour the lemon-basil mixture over the avocado chunks, toss gently to coat, and set aside.
Cut each chicken breast in half crosswise to create thinner pieces that cook more evenly.
In a small bowl, combine 1/2 tablespoon of the olive oil with the salt and remaining 1/4 teaspoon black pepper to form a thin paste.
Brush this seasoned oil mixture evenly over all sides of the chicken pieces and the whole red bell pepper.
Place the chicken and pepper on the hot grill and cook, turning once, until the chicken reaches an internal temperature of 165°F and is no longer pink in the thickest part, about 10-12 minutes total; the pepper should have light charring and be tender, about 12-15 minutes total.
Remove the cooked chicken and pepper from the grill and set aside on a clean plate.
Once the pepper is cool enough to handle, remove the stem and seeds, then cut the pepper into thin strips; slice the chicken breasts into bite-sized pieces.
While the chicken and peppers are grilling, heat the remaining 1/2 tablespoon olive oil in a large pot over medium heat, add the minced garlic and chopped onion, and cook, stirring occasionally, until softened and fragrant, about 4-5 minutes.
Pour in the water, stir in the chicken bouillon until dissolved, then add the uncooked quinoa and stir well to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer without stirring until all the liquid is absorbed and the quinoa is tender and fluffy, about 15-20 minutes.
Transfer the cooked quinoa pilaf to a large serving bowl, add the grilled chicken pieces, red pepper strips, and the avocado chunks with its lemon-basil dressing, then gently toss everything together until well combined and serve warm.
