Chicken Quinoa Bowl

Liver Health Benefits

Chicken is high in protein and low in fat
Quinoa is a great source of fiber and protein
Avocados contain more potassium than bananas! Potassium is a nutrient that a lot of people need more of. Potassium helps to lower blood pressure which is a high factor for heart attacks and kidney failure.

Ingredients:

2.5 lbs chicken breast

Sliced radish

2 avocados

Quinoa:

2 Tbs Avocado Oil

½ each yellow onion, small diced

6 each garlic, minced

1 ½ Tbs Tamato paste

1 Tbs chili powder

1 tsp cumin

1 ½ tsp black pepper cracked

1 tsp paprika

2 cups quinoa

4 cups water

Slaw:

½ head green cabbage shaved

1 large red bell pepper, julienned

½ onion, julienned

¼ cup carrots julienned

½ cup cherry tomatoes halved

Marinade/Dressing:

½ cup cilantro, rough chopped

2 ea jalapeño, seeded, large diced

8 cloves garlic, crushed

2 ea limes zested and juiced

½ cup Avocado Oil

½ tsp cumin

½ tsp black pepper, cracked

¼ tsp paprika

¼ tsp chili powder

Bell pepper top and bottom, small diced

Preparation time: 1 hour

Size: 8 Yields

Instructions:

Quinoa:

In a medium stock pot on medium heat, add Avocado Oil, onion, and garlic.
Cook until translucent and aromatic.
Next add tomato paste, and spices. Stir until well incorporated.
Next and water and dissolve tomato mixture completely.
Add quinoa and stir to coat quinoa.
Cover, turn down heat to medium low heat and let simmer for 30minutes or until cooked.
Let set uncovered when it finished to serve warm not hot.

Slaw:

Trim the bottoms and top from your large red bell pepper and dice them up and reserve them for you marinade.
Julienne Bell pepper and add to a medium mixing bowl.
Add your julienned cabbage, carrots and onion.
Wait to add your tomatoes until we add the dressing.

Marinade/Dressing:

In a blender add all your ingredients including your reserved bell pepper and purée until smooth.

Chicken:

Cut your chicken in to equal sized fillets to insure equal cooking times.
Add them to plastic storage bag with 1/2 your marinade. Coat well.
And let rest in the refrigerator for 30mins.
Fire up your BBQ and let come to temp.
Clean your grill grates.
Place your chicken on the grill and cook for 7-10 mins on each side giving them a quarter half way through the cooking on each side.
While your chicken is cooking mix the other half of your dressing with the slaw and let sit in the refrigerator for service.
To plate add your 1/4 cup quinoa to your bowl as the base, next place a 1/2cup of slaw to the top.
Place 4 oz of sliced cooked chicken.
Top with a sliced quarter on an Avocado and radish and fresh cilantro as you like.
Enjoy!!!

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