Citrus Rosemary Grilled Chicken with Vegetables and Quinoa

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
Serves 4
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
6 tablespoons blood orange olive oil
4 cloves garlic, minced
1/2 cup dry Orange Wine
2 tablespoons butter
2 sprigs fresh rosemary
Salt, pepper
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. 

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