Step 3: By this point you can drain the quinoa and toss it into the pot with a can of chicken broth (approx 14.5 oz). Bring it to a boil and then cover with a lid. DO NOT lift the lid until about 10-15 mins later. Then take the lid off and stir until most of the water has evaporated.
*The rule of thumb with most grains is a 1:2 ratio. 1 cup of grain to 2 cups of water/broth.
Step 4: Coat the bottom of pan with olive oil so the chicken doesn’t stick. We usually put a few slits in our breasts so that they cook through a little faster.
Step 5: While the chicken and quinoa were cooking I chopped up the cilantro (about 1 tablespoon worth); zested and juiced the lime; and put half the avocado with about half of the greek yogurt into the food processor.
Step 6: Hopefully, your chicken is cooked thoroughly, your quinoa is soft and still warm, pull both off of the burners. Add the cilantro and lime to the quinoa. Then layer as you see fit.
Results: DEE-LISH!!! Absolutely one of my fave meals besides chili and pasta. The avocado yogurt was the perfect contrast to the spicy chicken and the lime gave it the zing we always love. It took about 30 minutes start to finish and was still good the second time around as leftovers.
Sidenote: I ended up with spotless, reorganized kitchen by the time dinner was ready. LoL All I asked was for him to dust off and put away one of the three crock pots on the counter top and well… it was down hill from there. I should post a pic of my clean counter tops now. 😉