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
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
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.
In a large bowl or resealable plastic bag- combine chicken breasts, 2 Tablespoons olive oil and 1 Tablespoon The Blend Seasoning.
Toss to coat thoroughly. This can be done up to several hours ahead. Store chicken in refrigerator until 20 minutes prior to cooking.
Cut the bell peppers in half and combine with sliced zucchini. Coat with remaining olive oil and ½ Tablespoon Kinder’s The Blend Seasoning.
Preheat the grill to medium high heat.
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