“This is my take on a nutritious, satisfying taco-style supper; replace the chicken breasts for any leftover protein you may have in the refrigerator to shorten cook time.”
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Dress chicken breasts with olive oil, lime zest and juice, salt and pepper. On an outdoor grill or grill pan, cook chicken over medium-high heat until cooked through. Slice on a bias and reserve.
In a shallow pot over medium-high heat, add quinoa and 1 1/2 cups of water. Bring to a bubble, lower heat to a simmer and cover. Cook for 15 minutes. Add cilantro, lime zest and juice, and season with salt and pepper while quinoa is still warm. Keep covered until ready to serve.