Black Bean and Corn Salsa, Grilled Chicken Breast and Quinoa

Ingredients

• 4 piece boneless skinless chicken breast (about 6 oz or 170g each)
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 0.5 tsp black pepper (freshly ground is best)

Instructions

1. 1

   Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. Place them one at a time between two sheets of parchment paper or in a zip-top bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 3/4-inch. This is the key to even cooking.

2. 2

   Season the Chicken: In a small bowl, whisk together the sweet paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Drizzle the olive oil over the chicken breasts, using your hands to coat them evenly. Sprinkle the spice mixture over all sides of the chicken, pressing it in gently to adhere.

3. 3

   Preheat and Prep the Grill: Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). Once hot, clean the grill grates thoroughly with a grill brush. Lightly oil the grates using a paper towel dipped in a high-smoke-point oil to prevent sticking.

4. 4

   Grill the Chicken: Place the seasoned chicken breasts on the hot grill. Close the lid and cook for 6-8 minutes on the first side, resisting the urge to move them. Flip the chicken and cook for another 6-8 minutes on the second side, or until the internal temperature reaches 165°F (74°C) in the thickest part when checked with a meat thermometer.

5. 5

   Rest and Serve: Transfer the cooked chicken to a clean cutting board or plate. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist result. Slice against the grain and serve immediately.

Ingredients

• 1 cup quinoa (any color will work)
• 2 cup water (or use vegetable broth for more flavor)
• 1 tbsp olive oil (optional, for toasting)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for at least 1 minute, rubbing the grains with your fingers to remove the bitter saponin coating.
   • Drain well.
2. 2

   Toast the quinoa (Optional)

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa.
   • Toast for 1-2 minutes, stirring constantly, until the grains are dry and smell nutty.
3. 3

   Cook the quinoa

   • Carefully pour the water or broth into the saucepan with the quinoa.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes.
4. 4

   Rest and fluff the quinoa

   • After 15 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
   • Remove the lid and gently fluff the quinoa with a fork, separating the grains.
   • Serve warm as a side dish or let it cool to use in salads.