Sweet And Smoky Chicken Over Quinoa
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 pound boneless, skinless chicken breast and 2 medium-sized pieces
  • 1 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon orange zest
  • juice of 1 orange
  • 2 teaspoon apple cider vinegar
  • 2 teaspoon low-sodium tamari
  • 1 clove garlic, minced
  • 1/4 cup chopped cilantro, save a few whole leaves for garnish
  • 1/4 cup roasted almonds
  • 1 ripe avocado, peeled and sliced
  • 2 whole roasted red bell peppers, sliced thin
  • 4 cup organic cooked quinoa
  • 2 cup cooked black beans, if using canned, rinse and drain well
Directions
  1. Preheat oven to 400 degrees.
  2. Place the chipotle powder, orange zest and juice, vinegar, tamari, garlic, cilantro, and almonds into a blender and puree until smooth.
  3. Pour ¼ cup of this mixture onto the chicken and coat both sides. Place in a baking dish and sprinkle the smoked paprika right over the top.
  4. Bake for 20 – 25 minutes, until just cooked through. Set aside and allow to rest for at least 5 minutes.
  5. In the meantime combine the quinoa, corn and black beans in a medium sauce pan and add a splash of water. Heat through on medium heat until fully hot.
  6. Stir in the red bell pepper and the rest of the sauce and divide onto 4 plates.
  7. Slice chicken on an angle and divide onto the 4 portions of quinoa.
  8. Top with a side of avocado and some whole leaves of cilantro.