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!!