Chicken Quinoa Bowls with Provolone

Chicken Quinoa Bowls with Provolone

prep time

minutes
cook time

minute
servings
2

Ingredients












Cooking Instructions

1

Warm 1 tablespoon olive oil in small saucepan over medium heat. Add quinoa and 1 teaspoon salt. Stir until combined. Add chicken or vegetable stock and bring to boil. Reduce heat to low. Cook, covered, for 15 minutes. Remove from heat and let sit covered for 5 minutes more. Fluff with fork.


2

Season chicken breasts with pepper and 1 teaspoon salt. Heat grill to medium-high. Cook covered, flipping once, until internal temperature reaches 160°F, approximately 12-17 minutes depending on size of chicken breasts. Remove from grill, let cool slightly. Slice into 1/2-inch strips.


3

While chicken is cooking, brush corn cobs with remaining olive oil and sprinkle with remaining 1/2 teaspoon salt. Place on covered grill. Cook for 5-7 minutes, rotating every few minutes. Once cooked, let cool slightly, then use a knife to remove corn kernels from cob.


4

To assemble salad, in large bowl combine quinoa, chicken, corn, red pepper, pine nuts, half of cheese and half of basil. Garnish with remaining cheese and basil. Serve warm or cold.


Ingredients












Cooking Instructions

1

Warm 1 tablespoon olive oil in small saucepan over medium heat. Add quinoa and 1 teaspoon salt. Stir until combined. Add chicken or vegetable stock and bring to boil. Reduce heat to low. Cook, covered, for 15 minutes. Remove from heat and let sit covered for 5 minutes more. Fluff with fork.


2

Season chicken breasts with pepper and 1 teaspoon salt. Heat grill to medium-high. Cook covered, flipping once, until internal temperature reaches 160°F, approximately 12-17 minutes depending on size of chicken breasts. Remove from grill, let cool slightly. Slice into 1/2-inch strips.


3

While chicken is cooking, brush corn cobs with remaining olive oil and sprinkle with remaining 1/2 teaspoon salt. Place on covered grill. Cook for 5-7 minutes, rotating every few minutes. Once cooked, let cool slightly, then use a knife to remove corn kernels from cob.


4

To assemble salad, in large bowl combine quinoa, chicken, corn, red pepper, pine nuts, half of cheese and half of basil. Garnish with remaining cheese and basil. Serve warm or cold.


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