Chipotle Orange Chicken with Black Bean Quinoa Salad

October 9, 2012 § Leave a comment

I did some good pinning this week and was excited to try the recipes from Eatingwell.com after a few weeks of overindulgence. First up was their Grilled Chicken with Chipotle-Orange Glaze which seemed really flavorful but super lean. I wanted to pair it with quinoa and found a recipe with black beans and corn that completed the southwestern meal.

Ingredients:
Chipotle-Orange Chicken (adapted from EatingWell.com)
2 tablespoon orange marmalade
3 teaspoons finely chopped chipotle chiles in adobo sauce
3 teaspoons balsamic vinegar
2 teaspoon brown sugar
1 teaspoon Dijon mustard
4 boneless, skinless chicken breasts, trimmed of fat
1/4 teaspoon salt
 
Quinoa and Black Bean Salad (from AllRecipes.com)
1/2 teaspoon vegetable oil
1/2 onion, chopped
2 cloves garlic, peeled and chopped
1/4 cup and 2 tablespoons uncooked quinoa
3/4 cup vegetable broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and pepper to taste
1/2 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro

Step 1. Toss the chopped onions and garlic into a pan with heated vegetable oil. Stir until lightly browned.

Step 2. Add quinoa to pan and top with vegetable broth, cumin, cayenne, salt and pepper. Bring to a boil and then reduce heat and simmer for 20 minutes.

The directions call for a medium saucepan but I only had a large skillet but the timing still worked out.

Step 3. While the quinoa is simmering, start on the chicken. Preheat the grill or broiler. Whisk together orange marmalade, chiles, vinegar, brown sugar and mustard.

Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. You can find the chiles with the Mexican foods in large supermarkets. Mine were not chopped so I did that on my own.

Step 4. Season chicken with salt and grill or broil for 2 minutes. Turn the chicken and brush with glaze. Cook for 4 minutes occasionally brushing with more glaze. Turn the chicken again, brush with glaze and cook until no longer pink in the middle.

Step 5. Stir frozen corn into the quinoa mixture and simmer for 5 minutes. Mix in rinsed black beans and chopped cilantro.

FINI! Enjoy. I found this salad to be delicious at any temperature and even though I thoroughly enjoyed it now, I bet it would be a gread side to bring to a summer potluck. 

Advertisements

Tagged: , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

What’s this?

You are currently reading Chipotle Orange Chicken with Black Bean Quinoa Salad at .

meta

%d bloggers like this: