Chipotle Chicken Skewers with Black Bean and Corn Quinoa Pilaf

 

Serves 2
Ingredients:

Chicken:

1. 1 pound organic chicken breast
2. Juice of 1 lime
3. 2 Tbs chopped cilantro
4. 1 Tbs of agave
5. Salt & Pepper
6. 1/4 tsp garlic powder
7. 1 adobo chili pepper chopped and 1 tsp adobo sauce (you can find a can of these peppers with the sauce in the Mexican section of your grocery store)*
8.  2, 6-8 inch bamboo skewers

*Freeze the remaining peppers and the sauce in a glass jar. Next time you want to use one, either thaw, or just scrape out the pepper and sauce with a fork.

Black Bean and Corn Quinoa Pilaf:

1. 1 cup quinoa (rinsed and scrubbed very well)
2. 2 cups water
3. 1 can black beans (Cuban or Mexican Flavored)
4. 1 cup fresh or frozen corn
5. 3 green onions chopped
6. 3 Roma tomatoes chopped
7. Juice of 1 lime
8. 3 tsp. cumin
9. 1/4 tsp. chili powder
10. 1/4 tsp. black pepper
11. 1/2 tsp. salt
12. 2 Tbs. olive oil
13. 3 Tbs. chopped cilantro

Broccolini:

1. 1 bunch broccolini

Directions:

Chicken:

• Cut the chicken into small 1 x 1 inch pieces.
• In a glass storage bowl add the chicken pieces, lime juice, chopped cilantro, chopped adobo chili pepper, adobo sauce, agave, garlic powder and salt & pepper. Secure lid onto the bowl and let marinate overnight, or at least 30 minutes.
• Once the chicken has marinated, lace it onto the bamboo skewers.
• Set oven to broil and let pre-heat.
• Place chicken skewers on a cookie tray and cover the exposed bamboo with tin foil. Place under the broiler and cook 4-5 minutes. Flip the chicken over and cook another 4-5 minutes. You can also BBQ the chicken skewers, but make sure you turn the chicken half way through cooking.

Quinoa Pilaf:

• Rinse and scrub the quinoa thoroughly in a mental strainer. It is important to scrub quinoa very well to eliminate the bitter taste on the outside of the seed.
• Place quinoa and 2 cups water into a sauce pan. Bring to a boil and cover. Let simmer for about 20 minutes.
• While the quinoa is cooking, prepare the rest of the pilaf. In a large glass storage bowl, add the can of black beans (washed), corn, chopped green onions and chopped tomatoes. Add quinoa to the bowl. In a small bowl mix together the lime, cumin, chili powder, olive oil, cilantro and salt & pepper. Pour over the quinoa and gently toss the pilaf until all the ingredients are mixed together.
• Refrigerate the pilaf overnight so that the flavors have time to meld together. Serve cold.

Broccolini:

• While the chicken is cooking, bring some water to a boil in a double boiler steamer basket. Wash the boccolini and cut the tips off the stems. Place the broccolini into the steamer basket and let steam for about 4 minutes. Season with salt & pepper.

~Try these skewers on the BBQ~