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Southwest Grilled Chicken & Quinoa

Ingredients

Marinade

  • 2 lbs chicken thighs boneless & skinless
  • 1 Southwest Fiesta blend
  • 1 tsp 2 cloves garlic, minced
  • 1/3 cup lime juice
  • 1/3 cup olive oil

Salad

  • 3 cups black quinoa, cooked*
  • 2 bell peppers; green red or yellow deseeded & diced
  • 1 cup cherry tomatoes halved
  • 2 cups cucumber diced
  • 1 avocado diced

Dressing

  • 1 cup yogurt + 2 tbsp water
  • 2 tbsp lime juice
  • 2 tsp honey
  • 1 serrano chili optional
  • 1/2 cup cilantro chopped

Instructions

  • Add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a few hours or overnight.
  • When ready to cook, preheat the grill to 325F.
  • Cook the chicken thighs for 8 minutes on each side or until the internal temperature of the chicken reaches 165°F, brushing with the marinade once during cooking
  • Remove the chicken from the grill; cover & allow to rest while you prepare the salad & dressing ingredients
  • Slice the chicken and toss into the salad; season & spoon the dressing over the top.