Grilled chicken fillet with quinoa and orange pulp
1 serving
35 minutes
Grilled chicken fillet with quinoa and orange flesh is a harmonious combination of tender meat, the lightness of grains, and the freshness of citrus. This recipe is inspired by Mediterranean cuisine, where the simplicity of ingredients meets the richness of flavors. The grilled chicken fillet acquires an appetizing crust, while quinoa infused with chili heat and grapefruit tang becomes a vibrant highlight of the dish. A creamy chili sauce adds a spicy note, and olive dust completes the composition with a rich taste. An ideal combination for a light yet nutritious dinner that can be served as a standalone dish or as part of an exquisite gastronomic experience.
1
Chop the olives finely and let them dry for a few hours.
- Black olives: 5 piece
- Olive oil: to taste
2
Grill the chicken fillet separately. Cut into pieces.
- Chicken breast fillet: 100 g
3
Boil quinoa, then lightly fry in a pan with chili pepper and the flesh of orange and grapefruit. Add salt.
- Quinoa: 30 g
- Chili pepper: to taste
- Oranges: 2 pieces
- Grapefruits: 2 pieces
- Salt: to taste
4
Prepare a creamy sauce with chili. Quickly fry the chili pepper in a pan, add cream, and let it simmer on low heat for 5-10 minutes.
- Chili pepper: to taste
- Cream: 10 ml
5
Place quinoa and chicken pieces on a plate, drizzle with sauce. Top with olive ground and garnish with cilantro.
- Quinoa: 30 g
- Chicken breast fillet: 100 g
- Black olives: 5 piece
- Cilantro: to taste
