Cooking Instructions
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Step 1
Juice and zest 1 of the
Lime (1)
into a small saucepot.
Step 2
Add
Water (1 1/2 cups)
and bring to a boil. Add
Quinoa (2/3 cup)
, return to a boil. Reduce heat to low and cover and let simmer for 20 minutes. Remove from heat, fluff with a fork and keep warm until plating.
Step 3
In a large bowl, whisk together the
Chipotle Peppers in Adobo Sauce (1/4 cup)
,
Dijon Mustard (1 Tbsp)
,
Honey (2 Tbsp)
and
Olive Oil (2 Tbsp)
.
Step 4
Pat dry
Tyson® Chicken Breasts (2)
with paper towels and season each breast with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Add to bowl with the marinade.
Step 5
Evenly coat the chicken with the marinade. Cover with plastic wrap and place in the refrigerator until ready to cook.
Step 6
Cut the
Shallots (2)
into 1/4 inch thin slices; place into the small bowl.
Step 7
Add the
Rice Vinegar (2 Tbsp)
and
Granulated Sugar (1 tsp)
to the bowl with the shallots. Stir to combine and hold.
Step 8
In another large bowl, juice the remaining
Lime (1)
and whisk in
Olive Oil (2 Tbsp)
,
Salt (1/4 tsp)
and the remaining
Honey (2 Tbsp)
. Stir to combine. Set the vinaigrette aside.
Step 9
Heat a medium sauté pan over medium high heat with
Olive Oil (1 Tbsp)
. When the oil is hot, add the chicken breasts and sear on each side for 4 minutes until golden brown and cooked through.
Step 10
Remove the chicken breasts from the pan, let rest for 5 minutes and then cut into 1/2 inch diced pieces.
Step 11
Slice the
Avocado (1)
around the pit and separate the halves. Discard the pit. Score the flesh of the avocado into 1/2 inch chunks, being careful not to slice through the skin. Use a spoon to scoop out the flesh, and add to the bowl with the vinaigrette.
Step 12
Cut the
Cherry Tomatoes (2/3 cup)
in half and add to the bowl. Add the
Arugula (2 3/4 cups)
and pickled shallots to the bowl; toss gently to combine.
Step 13
Evenly distribute the lime quinoa between two bowls. Place the arugula salad over the quinoa. Top with the Chipotle Chicken. Serve and enjoy!
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