Grilled Chicken and Avocado Quinoa Pilaf
Prep time
Total time
This Grilled Chicken and Avocado Quinoa Pilaf Recipe pairs avocados and bell peppers with red quinoa and grilled chicken, for a satisfying, colorful meal.
Recipe type: Dinner
Cuisine: Middle Eastern
Serves: 4 servings
  • 2 tbsp fresh or bottled lemon juice
  • ¼ cup fresh basil
  • ¾ tsp ground black pepper, divided
  • 1 avocado, cut into chunks
  • 1 tbsp olive oil, divided
  • ¼ tsp salt
  • 2 small boneless, skinless chicken breasts (about 1 lb)
  • 1 large red bell pepper
  • ½ medium onion, chopped
  • 1 clove garlic, minced
  • 3 cups water
  • 3 tsp sodium-free chicken bouillon
  • 1½ cups red quinoa, uncooked/dry
  1. Heat grill. Peel and cut avocado into chunks; place in a medium bowl.
  2. Mix lemon juice, basil, and ½ tsp black pepper. Drizzle over avocado chunks, toss, and set aside.
  3. Cut chicken breasts in half crosswise. Mix ½ tbsp olive oil, salt, and remaining black pepper. Brush mixture on chicken and red bell pepper. Grill chicken and pepper until done. Set chicken breasts aside. Cut pepper into thin strips.
  4. While chicken and peppers are grilling, heat remaining olive oil in a large pan, add garlic and onion, and cook until tender, about 5 minutes. Add water, bouillon, and quinoa to pan; bring to boil, cover, reduce heat, and simmer until liquid is absorbed and quinoa is cooked (about 15-20 minutes).
  5. Place quinoa pilaf in a large bowl and add chicken, red peppers, and avocado. Toss gently.
Serve with an 8 oz glass of non-fat milk and ½ orange, sliced.
Nutrition Information
Serving size: (235) Calories: 54g Fat: 16g Saturated fat: 2g Trans fat: 0g Carbohydrates: 54g Sugar: 3g Sodium: 240mg Fiber: 7g Protein: 28g Cholesterol: 45mg
Recipe by Anti Aging Company at