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Grilled Chicken with Mexican Quinoa and Corn
(serves 4-6)

1 ½ cup fresh corn, cut from cob

1 jalapeno, diced

1 large clove of garlic, minced

1 can (15oz) black beans, drained and rinsed

¾ cup grape tomatoes, halved

1-2 teaspoons chili powder

1 teaspoons cumin

Kosher salt and fresh ground black pepper, to taste

3/4 cup quinoa, rinsed and drained

6-8 tablespoons T.Lish Chipotle

1 avocado, sliced or chopped

4-6 ounces feta, crumbled

Lime, wedges for garnish

1 lb boneless, skinless chicken breast

Marinate chicken in 3-5 tablespoons of T.Lish Chipotle. Sprinkle with Kosher Salt. Marinate anywhere from 2 hours to overnight.

Lightly sauté corn, jalapeno and garlic in a skillet heated to medium-high, about 2-3 minutes. Add in beans, tomatoes and remaining spices and continue to sauté 2-3 more minutes until crisp tender.

Heat grill to hot and grill until chicken reaches an internal temperature of  160 degrees. Allow to rest 5 minutes. Slice into strips.

Meanwhile, in a small saucepot cook quinoa according to package directions. Remove from heat and let stand 5 minutes. 

In a large bowl, toss together corn mixture, quinoa, T.Lish Chipotle Vinaigrette. Top with grilled and sliced chicken, crumbled feta and avocado with fresh lime if desired. Serve warm or at room temperature.