2 cups cooked quinoa
2 bell peppers, sliced
2 zucchini, sliced into rounds
1 cup cherry tomatoes, cut in half
1 avocado, sliced
¼ cup chopped parsley
1 ½ pound boneless skinless chicken breasts
¼ cup olive oil
1 1/2 tablespoons Kinder’s The Blend Seasoning
Yogurt Sauce:
¾ teaspoon Kinder’s Smoky Garlic & Sea Salt
¼ cup plain Greek Yogurt
2 tablespoons tahini sauce
1 tablespoon Olive Oil
½ tablespoon lemon juice
2 tablespoons water
Step 1
Make the yogurt sauce. Combine all ingredients and stir together. Place into fridge until ready to serve. This can be made up to 1 day ahead.
Step 2
In a large bowl or resealable plastic bag- combine chicken breasts, 2 Tablespoons olive oil and 1 Tablespoon The Blend Seasoning.
Step 3
Toss to coat thoroughly. This can be done up to several hours ahead. Store chicken in refrigerator until 20 minutes prior to cooking.
Step 4
Cut the bell peppers in half and combine with sliced zucchini. Coat with remaining olive oil and ½ Tablespoon Kinder’s The Blend Seasoning.
Step 5
Preheat the grill to medium high heat.
Step 6
Grill the chicken for about 4-5 minutes per side, until chicken is cooked through. Internal temperature will be 165°F. Remove from grill and let rest at least 5 minutes.
Smoky mesquite with sea salt & pepper
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