Grilled Chicken with Avocado Salsa and Black Bean and Corn Quinoa. |
Grilled Chicken with Avocado Salsa
chicken breasts
s+p
Tony Chachere's Spice n' Herb Seasoning (a gift from some sweet friends that we are loving!)
Season your chicken with s+p and some Tony Chachere's and throw it on the grill. Once it's cooked let it rest for a few minutes to let the juices settle, slice and top with avocado salsa. I totally cheated and used something store bought -Wright's of Texas Fresh Green Salsa- but, y'all this is seriously the most delicious salsa you have ever tasted. If you live within 20 miles of a Central Market, I suggest you head on over and grab a jar.
Black Bean and Corn Quinoa
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/8 tsp cayenne pepper
s+p to taste
1 cup frozen corn kernels
2 (15 oz) cans black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
Heat vegetable oil over medium high heat in a medium saucepan. Add onion and garlic and sauteed until browned. Stir in uncooked quinoa and pour vegetable broth to cover. Add cumin, cayenne and s+p to taste and bring to a boil. Cover and simmer for about 20 minutes. Stir in frozen corn and simmer for another 5 minutes until corn is heated through. Stir in black beans and cilantro and serve hot.
Wish me luck as I try to cook Paleo (or low carb or whatever) for the next month or so! Considering night two of the Paleo man diet consisted of pasta, I think I'm going to be a bit of a stumbling block to K's new diet ; )
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