Our grilled chicken and quinoa was created by our very own chef Powell. This dish is a part of our clean eating line of meals and is also gluten free. Not only is this dish good, but it is also good for you!
Market Basket Marinated
1 Cup Red Quinoa
Medium Diced Butternut Squash
Brussel Sprouts Halved
Finely Chopped Kale
1.Bring 2 cups of water to a boil and add 1 cup of quinoa. Simmer and cover for 15 minutes.
2. Preheat oven to 325 degrees.
3. Toss butternut squash with olive oil and honey and roast for 25 minutes.
4. Take halved Brussels and sauté in a pan flat side down for 5 minutes in olive oil until browned and toss.
5. Combine all ingredients.
6. Heat grill to 500 degrees and mark chicken on both sides. Finish in the oven at 300 degrees for 18 minutes.
See our recipe for the Charred Scallion Vinaigrette