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Grape Pecan Chicken with Quinoa

Pollo agridulce con uvas, nueces y 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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