1 lb boneless, skinless chicken breast
2 TBSP olive oil
2 TBSP Milford Spice Company’s Moroccan Vegetable
1 cup quinoa, uncooked
1/2 cup red onion, chopped
1/2 cup parsley, chopped
1/3 cup mint, chopped
1/2 cup chickpeas, rinsed
1/3 cup pistachios, unshelled
1/2 cup cucumber, chopped
1/2 cup crumbled feta cheese
Olive oil, lemon and sea salt and pepper to taste
In a ziploc back, add chicken breast, 2 tablespoon olive oil and 2 tablespoon Milford Spice Company’s Moroccan Vegetable. Lightly shake and move around to coat. Place in fridge while everything is prepping.
Cook quinoa according to instructions and set aside to cool. If you’re using an Instant Pot: Add 1 cup quinoa and 1 1/2 cup water to your Instant Pot and stir to prevent sticking. Pressure cook on high for 3 minutes. Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. You can also use a grill pan or skillet. Remove and let rest 5 minutes, then slice against the grain.*
Once quinoa has cooled, add all of the ingredients to a large bowl.
Drizzle with olive oil, lemon and add salt and pepper and mix well.
Top with sliced Moroccan Vegetable Chicken.