Caribbean Chicken and Quinoa Bowls with Pineapple Avocado Salsa | Inquiring Chef
Caribbean Chicken and Quinoa Bowls with Pineapple Avocado Salsa
30 mins prepServes 4
These super-flavorful one-bowl dinners can be almost entirely prepped ahead and are full of flavor from a colorful spice mix and sweet, savory pineapple and avocado salsa.
0 Make spice rub: Combine all ingredients for the spice rub. (This can be made and stored for several weeks; I double or triple it to have on-hand.)
1 Make pineapple salsa: Combine all ingredients for salsa. (You can make this 2 days ahead, but don't add avocados until right before serving.)
2 Make quinoa: Rinse quinoa. In a large saucepan, bring stock to a boil. Add quinoa and put a lid or foil on the pot to cover. Reduce heat to a simmer and simmer until quinoa has absorbed all of the liquid, 12 to 15 minutes. Remove pan from heat and leave covered so that quinoa continues to steam.
3 If the chicken breasts you bought are quite thick, you can slice them in half or slice into tenders to help them cook more evenly. Rub chicken on all sides with spice rub.
4 Heat a skillet over medium-high heat. Add oil. When oil begins to shimmer add chicken and cook on both sides until cooked through, 5 to 7 minutes total (depending on the thickness of your chicken).
5 While chicken cooks, whisk together the yogurt and lime juice.
6 Transfer chicken to a cutting board and slice.
7 Assemble bowls by topping quinoa with sliced chicken, pineapple salsa and drizzling yogurt over top.
