Grilled Marinated Chicken with Quinoa-Vegetable Pilaf
Rated 5.0 stars by 1 users
Category
Entrees
Ingredients
- 2 lbs. boneless, skinless chicken
- ⅓ cup olive oil
- 3 Tbsp. lemon juice
- 3 Tbsp. seasoned rice vinegar
-
2 Tbsp. The Spice Hunter Poultry Grill & Broil Blend
- 1 tsp. salt
- 2 Tbsp. olive oil
- ⅓ cup diced red onion
-
2 Tbsp. The Spice Hunter Freeze-Dried Shallots
- ¾ cup julienned carrots
- ⅓ cup diced celery
- 1½ cup diced red and yellow bell peppers
- 1½ cups chicken broth
- ¾ cup quinoa, rinsed and drained
For chicken:
For pilaf:
Directions
Combine olive oil, lemon juice, vinegar and 3 Tbsp. Poultry Grill & Broil Blend in a large zip-top bag or a large bowl. Add chicken and turn to coat with marinade. Refrigerate for 1 to 2 hours before grilling as desired. Serve over Quinoa-Vegetable Pilaf. To prepare pilaf, heat oil in a saucepan over medium heat, add onion and sauté for about 5 minutes or until slightly softened. Add remaining pilaf ingredients to pan. Increase heat to high, bring to a boil, cover, reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with fork before serving.
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