Tamara's - Lemon Chicken and Quinoa Salad

12 ounces boneless chicken breasts
2 T olive oil
1/2 tsp red pepper flakes
1 tsp cumin
2 T lemon juice
1/2 cup chopped red onion
1 1/2 cups chicken broth
1 cup quinoa, rinsed
zest of 1 lemon
pinch of ground chipotle chili pepper (you can substitute Cayenne pepper if you don’t have chipotle)
1/4 cup toasted almond slivers
1/3 cup chopped parsley or cilantro
salt and pepper

1. Pound the chicken under plastic wrap until thin. Place in a large plastic bag.
2. Combine oil, red pepper flakes and cumin. Pour over chicken and allow to marinate for at least 30 minutes and up to 2 hours.
3. Spray pot with cooking spray. Add onion and saute until tender. Add lemon zest, pinch of ground chipolte chilie, chicken broth and quinoa. Salt and pepper to taste. Bring to a simmer. Reduce heat to low and cook until all liquid is absorbed, around 35 minutes. Let sit covered for an additional 5 minutes.
4. Cook chicken on grill over medium high heat. Remove from heat and let rest. Cut into cubes.
5. Combine quinoa, chicken, almonds, lemon juice and parsley or cilantro.
6. Serve warm or chilled.



Number of Servings: 4

Recipe submitted by SparkPeople user TAMARASART.