Catering Per Person C Recipe
Make Catering Per Person C Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizer
Main Course
Side Dish
Dessert
Method
Appetizer
- 1
Prepare the Bruschetta
On a slice of toasted bread, layer diced tomatoes, chopped basil, and drizzle olive oil and balsamic vinegar over the top. Season with a pinch of salt. Serve immediately.
Main Course
- 2
Grill the Chicken
Season the chicken breast with garlic powder, paprika, salt, and black pepper. Heat olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Let it rest before serving.
Side Dish
- 3
Cook the Quinoa
Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil. Add quinoa, diced bell pepper, onion, and salt. Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Fluff with a fork and drizzle with olive oil before serving.
Dessert
- 4
Serve the Chocolate Mousse
Spoon chocolate mousse into a serving dish. Top with whipped cream and sprinkle chocolate shavings on top for garnish. Serve chilled.
