This is a wonderfully flavorful new way to grill chicken.  The Mediterranean Quinoa is one of our favoriate ways to prepare quinoa and it would even make a great meatless meal by itself, but these two pair perfectly together.  I usually have to make 2 batches of the quinoa because we enjoy eating it for days (especially my toddler) and it is so good for you!

Ingredients:

2 large chicken breasts

4 rosemary branches

a pinch of lemon pepper seasoning salt

1 cup quinoa

2 cups chicken broth

1/4 cup sun dried tomatos

1/4 cup kalamata olives

1/4 cup toasted pine nuts

1/4 cup feta cheese (optional)

3 Tbs. olive oil

2 Tbs. Balsamic Vinegar

1 Tbs. agave nectar (or honey)

1 tsp. Dijon mustard

1/4 cup fresh herbs (I used a mix of oregano and basil because that’s what I had growing)

1/2 tsp. salt

1 garlic clove

Gather 4 thick rosemary branches and remove the smaller branches coming off of them. I like to leave on a few leaves for flavor too (but the stems are very flavorful as well).

Dice the chicken into approximately 1″ cubes and skewer them on the rosemary branches.   Sprinkle with the lemon pepper seasoning salt.

I like to leave them in the fridge this way for a few hours so the rosemary flavor can permeate the chicken.

To make the quinoa salad, bring the quinoa and chicken stock to a boil and then cover it and let it simmer on low for about 40 minutes.

Dice the sun dried tomatoes and olives and add to the quinoa.  Let it cook on low for a few more minutes to steam, until the broth is all absorbed in the quinoa.

Next you need to make the dressing.  Put the olive oil and next 6 ingredients (through garlic) into a small food processor.

Blend well, now you have a delicious fresh balsamic vinaigrette!

Toss the pine nuts and feta in with the quinoa and add the dressing, mix well.  I like to put this in the fridge for a while to chill but it is also delicious warm.

Now it’s time to grill the chicken.  You can do this outside (which I love to to while my little guy plays in the yard) or on a grill pan.

Serve the chicken over the quinoa salad.  Enjoy!

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Chicken Piccata

Creamy Italian Chicken

Grilled Salmon with Fruit Salsa