Ingredients:
- 1 (15 oz) can of chickpeas, rinsed, drained and patted dry
- 3 TBSP olive oil
- 1 tsp bottled hot pepper sauce (optional)
- 1 tsp kosher salt
- 3/4 tsp black pepper
- paprika, to liking
- 5 1/2 cups (reduced sodium is best!) chicken broth
- 3 cups dried quinoa, rinsed and drained
- 1 1/2 lb skinless and boneless chicken breast halves
- 1/2 cup olive oil
- 1 tsp lime (or lemon) zest
- 1/4 cup lime (or lemon) juice
- 1 avocado, halved, seeded, peeled, and sliced
- 4 soft-cooked eggs
- 2 cups baby arugula
- fresh chopped chives for garnish if desired
Directions:
- Preheat oven to 450F
- In a medium bowl, combine chickpeas, oil, hot pepper sauce, salt/pepper, and paprika. Spread in a baking pan and bake 25-30 mins until browned and crisp. Stir half way and let cook when done.
- in a saucepan, bring broth to a boil. Stir in quinoa and return to boiling. Reduce heat and simmer covered for 15 mins or until all broth is absorbed. remove from heat and let stand for 10 mins.
- For chicken, season with salt and pepper. Grill on the rack of a covered grill directly over medium heat for 12-15 mins or until done (chicken should be 165F internal temp), turning once. Remove from grill and slice.
- In a screw-top jar, combine olive oil, lime zest, lime juice, and remaining salt and pepper. Cover and shake until combined.
- Serve by dividing quinoa among bowls and top with chicken and other toppings. Enjoy!
FOR EGGS:
- place a steamer basket in a saucepan. Add water just below the basket and bring to boil. Add eggs, and cover for 8-10 minutes. Remove from heat and place into an ice bath for 10 minutes. peel and halve.
Dietitian Moushumi 