Grilled Chicken and Avocado Quinoa Pilaf

Ingredients

• 2 yemek kaşığı taze limon suyu · 6 kcal
• 1/4 su bardağı taze fesleğen, doğranmış · 1 kcal
• 3/4 çay kaşığı çekilmiş karabiber (bölünmüş)
• 1 adet avokado, küp doğranmış · 213 kcal
• 1 yemek kaşığı zeytinyağı (bölünmüş) · 107 kcal
• 1/4 çay kaşığı tuz
• 2 adet kemiksiz, derisiz tavuk göğsü (yaklaşık 450 gr) · 972 kcal
• 1 adet büyük boy kırmızı kapya biber · 40 kcal
• Yarım orta boy soğan, yemeklik doğranmış · 26 kcal
• 1 diş sarımsak, ezilmiş · 4 kcal
• 3 su bardağı su
• 3 tatlı kaşığı az sodyumlu tavuk bulyon · 13 kcal
• 1.5 su bardağı kırmızı kinoa, yıkanmış ve süzülmüş · 260 kcal

Method

1. In a medium bowl, toss the avocado chunks with the lemon juice, fresh basil, and 1/2 teaspoon of the black pepper, then set aside.
2. Brush the chicken breasts and whole red bell pepper with half of the olive oil, salt, and the remaining black pepper. Grill over medium-high heat until the chicken is cooked through and the pepper is charred, then slice both into thin strips.
3. While grilling, heat the remaining olive oil in a large pan over medium heat. Sauté the chopped onion and minced garlic for about 5 minutes until soft and fragrant.
4. Stir the water, chicken bouillon, and red quinoa into the pan. Bring to a boil, then cover, reduce the heat, and simmer for 15 to 20 minutes until the liquid is fully absorbed.
5. Transfer the cooked quinoa to a large serving bowl, gently fold in the grilled chicken, sliced peppers, and seasoned avocado, and serve warm.

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