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A Healthy Chicken Recipe To Go With This Week’s Savings!

Have you checked out all of this week’s deals at your local Fairway? If you haven’t yet, head to our website to see all of the savings. From produce to protein and so much more, there are incredible prices to be found in every aisle.

Just in case you’re wondering what to do with your on-sale items, we’ve got a Blackened Chicken Quinoa Bowl recipe that features a few ingredients with savings. With spiced chicken breasts and fresh veggies over quinoa, it’ll fit seamlessly into your January diet since it’s gluten and dairy free. Although the fact that it’s healthy is almost beside the point since the yummy olive oil, lime, and basil dressing is seriously everything.

Give it a try and make sure to pick up the ingredients on sale at your local Fairway store between now and 11/17!


BlackenedChicken-QuinoaBowl

Blackened Chicken Quinoa Bowl

Serves 4

Ingredients:

  • 1 cup red or white quinoa
  • 1/4 cup + 1 tablespoon Fairway Arbequina olive oil*
  • 1 lime, halved
  • 1 teaspoon honey
  • 1 pound Fairway antibiotic-free boneless chicken breasts*
  • 2 tablespoons Fairway blackened spice
  • 1/4 cup roughly chopped basil leaves
  • 1 avocado, pitted and thinly sliced*
  • 3 whole scallions, trimmed and thinly sliced
  • 1 pint grape tomatoes, halved lengthwise*
  • Salt and pepper
*Sale item week of 1/11/19–1/17/19

 

Directions:

1. Bring a pot of lightly salted water to a boil. While it’s heating, place the quinoa in a fine-mesh strainer and thoroughly rinse under cool running water (this will remove the bitter outer coating). Add the quinoa to the boiling water and cook, stirring occasionally, until tender, 15-20 minutes. Drain over your fine mesh strainer, then transfer the quinoa to a large bowl and allow to cool slightly.

2. While quinoa cooks, place 1/4 cup olive oil, juice from one lime half, and honey in a small bowl. Add a few pinches of salt and pepper. Whisk to combine, then give dressing a taste and add more lime, honey, salt or pepper if desired. Set aside.

3. Heat remaining tablespoon of olive oil in a large pan over medium-high heat. Pat chicken breasts dry with a paper towel, then sprinkle all over with blackened spice and a generous amount of salt and pepper. Rub seasonings into meat, coating it as evenly as possible. Add chicken to pan once hot and cook until outside is nicely charred and meat is no longer pink throughout, 4-6 minutes per side, pressing down occasionally with a spatula for even surface contact. Transfer chicken to a cutting board and let rest a few minutes, then cut into bite-sized pieces.

4. Give the olive oil and lime dressing a quick stir, then pour it over the quinoa in the bowl. Add the chopped basil and toss everything in the bowl together. Divide the quinoa between four bowls for serving, then arrange the chicken, avocado, scallions, and tomatoes on top of each.

Tip: Any extras will be great for lunch the next day and can be eaten cold or at room temperature.

 

 

 

 

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