Grilled Herb Chicken with Creamy Avocado Quinoa

A satisfying dish featuring grilled herb chicken atop creamy avocado-laden quinoa, perfectly balanced with fresh parsley.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by rinsing the quinoa under cold water to remove any natural coating which can cause a bitter taste. In a small saucepan, combine 1/2 cup of water with the quinoa and bring it to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is fully absorbed.
2. 2.
   While the quinoa is cooking, heat the olive oil in a skillet over medium heat. Add the sliced chicken breast and cook for about 4 to 5 minutes on each side, or until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F for safety.
3. 3.
   In a medium bowl, combine the cooked quinoa with the diced avocado. Gently toss everything together to coat the quinoa with the avocado's creaminess. This not only adds flavor but also enhances the texture.
4. 4.
   Add the chopped parsley to the quinoa mixture, and gently fold it in. The parsley should add a fresh, herbaceous note that balances the richness of the avocado and chicken. Make sure not to overmix to preserve the texture of the avocado pieces.
5. 5.
   Plate the quinoa mix and top with the sliced chicken breast. If the dish feels too dry, drizzle a bit more olive oil. Season with salt and pepper to taste, remembering that a little goes a long way in enhancing the overall flavor. Enjoy while warm, and savor the balance of protein, creaminess, and fresh herbs.