Grape Pecan Chicken with Quinoa
- 1 cup quinoa
- 1 cup vegetable broth
- 1 tablespoon olive oil
- ½ cup pecans, chopped
- 4 red bell peppers, diced
- 6 oz chicken breast
- 15 grapes, sliced in half
- 1 avocado, diced
- Salt and pepper to taste
Cook the quinoa in the vegetable broth until tender. Set aside. In a large pan, cook the chicken over medium heat with olive oil for 5 minutes. Then, add the red bell peppers and sauté until the chicken is cooked through. Remove from heat, add in the grapes and pecans, and toss all together. Spread the quinoa on a plate and top with the mixture from the pan. Top all with the diced avocado. A colorful, tasty combination!
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