This is a delicious and healthy meal that you can make in about 10-12 minutes with very few ingredients and that illustrates the power of a little oil and vinegar. Roast chicken is one of my favorite things to eat and I’m not above grabbing one from the supermarket when time is short. I like to pull the meat off the bones while it is still warm and toss it with a little salt, freshly ground black pepper, a splash of red wine vinegar, and a drizzle of great quality extra virgin olive oil. Done!
I rounded out this recipe with quinoa and an avocado. I season both of these ingredients with a squeeze of lemon, salt, pepper, and yes a bit more EVOO.
I like to use a blend of the red and white quinoa because of the contrast in texture. Pearled couscous or fregola sarda would be great substitutes.
Jimmy
| Prep Time | 12 minutes |
| Cook Time | 12 minutes |
| Servings |
people
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- avocado
- 1 supermarket roast chicken free range if possible
- 2 cups red and white quinoa
- 1 lemon
- red wine vinegar
- good quality extra virgin olive oil
- kosher salt
- freshly ground black pepper
Ingredients
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- Add the quinoa to a pot with 4 cups of water. Bring to a boil, give it a stir, then turn the heat to low and let it simmer and all of the water has evaporated. The white quinoa should be fluffy and the red quinoa should still have a little bite to it. When all of the water has evaporated turn off the heat and cover the pot. Before you plate the quinoa season it with a little salt, pepper, lemon juice, and a generous drizzle of extra virgin olive oil. While the chicken is still warm pull the meat off the bones and add it to a bowl. Dress the chicken with a few splashes of red wine vinegar and extra virgin olive oil. Season to taste with salt and pepper. Add the quinoa and chicken to shallow bowls and add a few wedges of avocado to each bowl. Season the avocado with lemon juice, salt, pepper, and extra virgin olive oil.
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