Sunday, February 15, 2015

SHREDDED CHICKEN AND RED AVOCADO QUINOA PILAF ENJOY DAN:

             CHICKEN AND AVOCADO RED QUINOA PILAF by CHEF DAN:
Serves 4

INGREDIENTS:
2 tablespoons lemon juice
1/4-fresh basil
3/4-teaspoon fresh ground black pepper
2 ripe fresh avocados, peeled, seeded and cut into chunks
2 tablespoons coconut oil
1/2-onion, diced
2 garlic cloves, minced
3 carrots, diced
1 red bell pepper, roasted
1 cup quinoa
2 cups chicken broth
1 tablespoon Italian seasoning
1 teaspoon fresh sage, chopped
2 cups shredded cooked chicken meat
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Place chicken breast in boiling water, reduce heat and simmer 15 minutes, drain and set-aside.
2.   When chicken has cooled, with a fork shred cooked chicken.
3.   Mix lemon juice, basil, and 1/2-teaspoon black pepper.
4.   Place avocado in a bowl and drizzle lemon juice mixture.
5.   Toss and set aside.
6.   Heat the coconut oil in a sauce-pan over medium-heat when sizzling.
7.   Add onion, garlic, carrots, and bell pepper, sauté for 5 minutes.
8.   Add the quinoa, chicken broth, Italian seasoning, and fresh sage.
9.   Bring to boil, reduce heat to medium-low, cover and simmer until the liquid has absorbed and the quinoa is tender about 15-20 minutes.
10.                Stir in cooked chicken and season with salt and pepper.
11.                Place quinoa mixture in a bowl.
12.                Add avocado and toss gently.


ENJOY DAN:                                     BON-APPETITE!!

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