Preparation Time Preparation Time: 30 minutes Cook Time Cook Time: 30 minutes Serves Serves: 4 Cut:



4 bone in chicken breasts

Citrus Herb Wet Rub
zest of 1 lemon
juice of 1/2 lemon
1/2 orange, juice and zest
1/2 cup packed fresh basil leaves
1/2 cup packed fresh cilantro
1 tbsp packed mint leaves
1 tsp packed fresh thyme

1 cup quinoa
2 small zucchinis, sliced 1/3 inch thick
1/2 lb crimini mushrooms (brown mushrooms)
1 EACH red and green pepper, cut in half
1 red onion, sliced 1/3 inch thick
1/4 cup canola oil
1 cup toasted almonds
2 green onions, sliced
1 tsp fresh oregano
1/2 lemon - zest and juice


Preheat barbecue to 400F.

Citrus Herb Wet Rub
Combine all ingredients in a blender. Blend till herbs are finely chopped. Spread over the skin side of the chicken.

Rinse quinoa in cold water and drain. Bring chicken broth to a boil and add quinoa. Reduce heat and simmer for 15 minutes until almost all the broth has evaporated. Remove from heat and let cool.

Chicken and Vegetables
Place chicken on the grill and cook for 15 minutes. Turn chicken over. Brush vegetables with oil and add to the grill. Grill chicken and vegetables for 10-15 minutes until the meat thermometer inserted into the largest piece of chicken reads 170F, and the vegetables are tender and lightly charred.

Remove chicken and vegetables from the heat. Cover chicken loosely with foil and let stand for 10-15 minutes. Cut mushrooms into quarters, dice peppers and cut onion slices into 4.  Combine quinoa and vegetables in a large bowl.

In a food processor, combine almonds, green onions, oregano and lemon zest and juice. Pulse until almonds are finely chopped. Add to quinoa and vegetables and mix well. Spoon quinoa mixture onto a large serving platter. Top with chicken and serve.

Quinoa, pronounced KEEN-Wah is the seed of a leafy South American plant. It’s gluten free, and rich in protein, B vitamins and several minerals.