I had some quinoa leftover in my pantry from my Chicken-Apple Sausage Quinoa dish so wanted to make use of it. Looking through the rest of my pantry and my refrigerator, I came up with this meal.
I really enjoy the combined flavors of citrus and rosemary, so that’s what I did here. Using more than just lemon, I included a blood orange olive oil from the Queen Creek Olive Mill and a dry Orange Wine from Florida Orange Groves Winery to create a fresh, citrusy meal. If you are unable to find these specific ingredients, you can always use extra virgin olive oil and a dry white, such as a Chardonnay, and add other citrus juice or zest.
Citrus Rosemary Grilled Chicken with Vegetables and Quinoa
2 chicken breasts
1 large zucchini, chopped
1 cup chopped asparagus
1 cup chopped mushrooms
14 oz can artichoke bottoms, chopped
1 cup quinoa, plus 2 cups water for cooking
4 cloves garlic, minced
2 tablespoons butter
2 sprigs fresh rosemary
In a small saucepan, combine the quinoa and water and bring to a boil. Reduce heat and let simmer until water is absorbed, about 15-20 minutes.
Meanwhile, preheat your grill. Drizzle both sides of the chicken breasts with 2 tablespoons olive oil then sprinkle with salt and pepper and rub with 2 cloves of minced garlic. Grill chicken until done and juices run clear. Cut chicken into bite sized pieces and set aside.
In a large sauté pan, heat 2 tablespoons of olive oil. Add zucchini and asparagus, stir occasionally and cook for about 5 minutes. Add mushrooms, artichokes, and 2 cloves minced garlic, cook another 3-4 minutes. Add chicken and cooked quinoa to the pan and carefully pour in wine. Stir to combine. Add final 2 tablespoons of olive oil, 2 tablespoons of butter, juice of a lemon, and salt and pepper to taste. Stir until butter melts. Add rosemary at the last minute, stir to combine and serve.