Chicken Chimichurri with Black Bean and Corn Quinoa

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Chicken Chimichurri with Black Bean and Corn Quinoa

(2) Organic Chicken Breasts

1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper

½ cup quinoa (rinsed)
1 cup water
1 tbsp oil
2 tbsp shallot
1 cup black beans (no salt added)
1 cup corn
2 tbsp cilantro
1 tsp cumin
¼ tsp crushed red pepper
Salt and pepper, as desired

Garnish: avocado, diced tomato, cilantro

In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended. Add black pepper, salt, and crushed red pepper. Reserve ½ cup and coat chicken.

Boil water and add quinoa. Simmer for 5 minutes; keep covered and let sit until the moisture evaporates. Saute shallot, black beans, corn in oil. Add cumin, salt, red pepper. Add cooked quinoa.

Cook chicken on grill pan; heat through to 165 degrees.

To serve: drizzle chimichurri over chicken, garnish with avocado, tomato, and cilantro

Latin Taste and Oh So Good!

Drew Canole

Drew Canole

CEO at Fitlife.TV
Drew Canole is a rockstar in the world of fitness, nutrition and mindset, with a huge heart for others and doing his part to transform the world, one person at a time.

As the founder and CEO of Fitlife.TV, he is committed to sharing educational, inspirational and entertaining videos and articles about health, fitness, healing and longevity. He is also a best selling author and the founder of Organifi, an organic, incredibly delicious greens powder, chock-full of superfoods to make juicing easy no matter your busy schedule.
Drew Canole

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