Adobo Chicken And Quinoa Bowl Recipes
ADOBO CHICKEN AND QUINOA BOWL
Provided by Joni
Time 1h30m
Yield 4 Servings
Number Of Ingredients 22
Steps:
- Add the peeled and roughly chopped onion to a food processor or blender along with two peeled garlic cloves, washed and roughly chopped red bell pepper, washed cilantro, the Adobo, salt, pepper and avocado oil. Pulse the ingredients until it is at a sauce consistency.
- Cut off any excess fat from the chicken breasts if necessary. No need to rinse the chicken as that only spreads bacteria all over your sink. Add the raw chicken breasts to a container with a lid or a plastic storage bag then pour over the marinate making sure every inch of chicken is covered. Seal the container or plastic storage bag and marinate the chicken in the refrigerator for a minimum of 1 hour or up to 8 hours. The longer you marinate the chicken the more flavorful the outcome.
- Grab a medium size sauce pan and add 1 cup of uncooked and rinsed quinoa along with 2 cups of water, 1 tablespoon of oil (I use coconut or avocado oil) and 1 teaspoon of salt. Cover your pot then turn the heat to high. Once the water starts to boil, give the quinoa a quick stir to distribute the oil and salt then cover the pot again and lower the heat to medium-low. Cook the quinoa until all of the water has been absorbed then remove the pot from the heat and fluff the quinoa using a fork. See quinoa package directions for exact instructions and times. While the quinoa boils, cook the chicken. Remove the chicken from the refrigerator and grab a large skillet. Add 1 tablespoon of avocado oil to the skillet and heat to high heat. Once the oil is hot, grab your chicken breasts with a pair of tongs or a fork, allow any excess marinate to drip off the chicken before carefully placing them into the hot skillet. Lower the heat to medium and cook the chicken breasts for 7-10 minutes on the first side then flip and cook for another 7-8 minutes. Time will vary depending on how big your chicken breasts are. Both sides should be slightly charred with a golden color from the marinate and the internal temperature should be at least 165F. Place the cooked chicken breasts on your cutting board and allow them to rest for 5 to 10 minutes before slicing. If you are unsure if the chicken is fully cooked, cut the larger chicken breast in half after about 5 minutes of resting and check if the meat is completely white and firm to the touch. Allowing the meat to rest on a plate or cutting board before slicing helps keep the meat juicy and improves the texture and tenderness of meat.
- Add the ingredients to your blender or food processor and blend until smooth. Give it a taste and adjust seasoning if needed.
- Carefully wash your greens in a big bowl filled with water and a splash of apple cider vinegar then rinse, dry and chop. Next, wash the grape tomatoes and cut in half or quarters and also peel and finely chop the red onion. Add some of your greens to your bowl, followed by the grape tomatoes, red onion, a few slices of the chicken, quinoa (I do 1/4 cup per serving), a couple of avocado slices and a good drizzle of the cilantro vinaigrette. This makes a great make-ahead lunch or dinner. Hold off on adding the vinaigrette until right before you ready to eat! This can last in an air-tight container in the refrigerator for up to 3 days.
- Loisa was founded by Kenny Luna and Scott Hattis, both of whom come from families with deep pride in Latin culture and cuisine. Their growing company is based in New York City and their focus is on creating honest and better quality Latin foods. They currently offer two signature spice blends - Sazón and Adobo - and both are certified organic, vegan, gluten-free, and made with sea salt. Loisa will be introducing more products soon, so stay tuned! Go to www.loisa.com to order your spice set and use the discount code 'foodbyjonister' at checkout to receive 10% off any order!
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