I honestly love this dish for any meal period and it's very easy to pack and take with you. I love wild rice, and the combination of the pecans and quinoa reminds me of a simpler, tastier version. I also find the combination of apple cider and fresh apple rounds out this healthy meal, giving me just a touch of sweetness and a touch of acidity, which I love.
2 tablespoons extra-virgin olive oil or butter
3/4 cupFisher® Pecan Halves, coarsely chopped
1-1/2 cup red quinoa
1-1/2 cup apple cider or unfiltered apple juice
1/2 teaspoon kosher salt
1-1/2 pound boneless, skinless chicken breasts
2 tablespoons Dijon mustard
2 small McIntosh apples, cored and sliced
Preheat the grill.
Cook the quinoa: Heat a medium saucepan over medium-high heat and add the olive oil or butter, half of the pecans and the quinoa. Cook for 2 minutes, stirring, until you hear it crackling. Add the apple juice and 1-1/2 cups water, season with 1 teaspoon salt and bring to a boil. Cover, reduce heat to medium and simmer for 15 minutes or until the liquid is absorbed. Let stand, covered, for 5 minutes and fluff with a fork.
Cook the chicken: Season each chicken breast generously with salt, brush with the mustard and arrange on a baking sheet. Place the chicken on a hot grill and cook to an internal temperature of 165°F,
12 to15 minutes.
Finish and serve: Spoon the quinoa into a large bowl or 4 individual bowls and sprinkle with some of the remaining pecans and apple slices. Slice the chicken and divide the chicken evenly on top of each quinoa bowl. Top with the remaining pecans and apple slices. Finish with a drizzle of extra-virgin olive oil, if desired.
Tip: Cooking chicken must be done safely. Don't transfer your cooked chicken to the same tray you used when uncooked. That can lead to cross contamination.
Tip: Substitute cooked wild rice or steamed basmati rice for the quinoa, if desired. All are wonderful with the pecans, chicken and apple notes.