Dry Rub Chicken
with nectarine salsa / lemon quinoa

Name: Dry Rub Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp Italian seasonings; 1 tsp Salt; 1 tsp Garlic powder; 1 tsp Dried mustard (opt); 1/2 tsp Black pepper; 1/2 tsp Cumin; 1/2 tsp Sugar, brown; 1 1/2 lbs Chicken breast tenders (or boneless skinless chicken breasts, sliced); 1 Tbsp Oil, cooking; 1/2 Bell peppers, red, diced; 2 Nectarines (sub peaches), chopped; 1 Tomatoes, medium, chopped; 1 Tbsp Cilantro, chopped; 2 tsp Oil, olive; 1/2 Limes, zest and juice of; 1/2 tsp Honey; 1/2 tsp Sriracha (opt; sub hot sauce of choice); 1 cup Quinoa, dried; 2 tsp Lemon juice

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

A quick dry rub is a great way to add flavor to grilled (or seared and roasted) chicken. Serve this version over lemon quinoa with a fresh, sweet nectarine salsa on top.

Dependency

Chorizo and Corn Saute

Ingredients

Metric

Servings:

Dry Rub Chicken:

Italian seasonings - 2 tsp
Salt - 1 tsp
Garlic powder - 1 tsp
Dried mustard (opt) - 1 tsp
Black pepper - 1/2 tsp
Cumin - 1/2 tsp
Sugar, brown - 1/2 tsp
Chicken breast tenders (or boneless skinless chicken breasts, sliced) - 1 1/2 lbs
Oil, cooking - 1 Tbsp

Nectarine Salsa:

Bell peppers, red - 1/2 , diced
Nectarines (sub peaches) - 2 , chopped
Tomatoes, medium - 1 , chopped
Cilantro - 1 Tbsp , chopped
Oil, olive - 2 tsp
Limes - 1/2 , zest and juice of
Honey - 1/2 tsp
Sriracha (opt; sub hot sauce of choice) - 1/2 tsp

Lemon Quinoa:

Quinoa, dried - 1 cup
Lemon juice - 2 tsp

Prep

Cook quinoa - Double if making Thursday's dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make dry rub - Combine Italian seasonings, salt, garlic powder, dried mustard, black pepper, cumin and brown sugar. (Can be done up to 5 days ahead)
Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
Chicken - If chicken is not already cut into tenders, slice into long strips. Rub chicken on all sides with spice rub. (Can be done up to 2 days ahead)
Make salsa - Chop nectarines (video is for slicing, but take it one step further and roughly chop slices), tomatoes and cilantro. Combine with bell peppers, olive oil, lime zest and juice, honey and Sriracha. Season with salt and pepper. (Can be done 1 day ahead)

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Make

If cooking on grill: Heat grill so that burners or coals are at high heat on one half of grill, leaving the other half for cooking with indirect heat. When grill is hot, clean grates and brush with cooking oil. Sear chicken on both sides over hottest part of grill. Transfer to indirect heat until cooked through, 2 to 3 minutes more.
If cooking on stovetop: Heat an oven-safe skillet over medium-high heat. Add cooking oil and then chicken to heated oil. Sear on both sides for 3 to 4 minutes each, until cooked through.
If made ahead, reheat quinoa in the microwave or in a frying pan with a splash of water. (If doubled, remember to save half for Thursday.)
Toss quinoa with lemon juice and a pinch of salt.
Serve chicken over quinoa with nectarine salsa over top. Enjoy!

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