Recipe information
Sweet & spicy dry rub, ancient grains, seasonal vegetables, fresh avocado & pico de gallo
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Dry Rub
Chicken and Grains
Vegetables and Toppings
Preparation
1. Make the Dry Rub
In a small bowl, mix together chipotle powder, brown sugar, cumin, paprika, salt, and black pepper.
2. Prepare the Chicken
Rub the dry spice mixture all over the chicken breasts, ensuring they are evenly coated.
3. Cook the Chicken
Preheat the grill or a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C).
4. Cook the Quinoa
In a medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
Assembly
1. Sauté the Vegetables
In a separate pan, sauté seasonal vegetables in a little oil over medium heat until tender.
2. Serve
On a plate, layer the cooked quinoa, top with sliced chicken, sautéed vegetables, diced avocado, and a generous scoop of pico de gallo.