Healthy July 4th Recipe: Tandoori Grilled Chicken with Quinoa Salad

If you’re looking for something different to cook on the grill this Independence Day, here’s a healthy and delicious grilled recipe to spark taste buds.

Tandoori Grilled Spiced Chicken with Mediterranean Tri-color Quinoa Salad

Tandoori Chicken Rub

Ingredients:

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground ginger
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon ground white pepper
• 2 teaspoons kosher salt
• 3 tablespoons vegetable oil
• 6-8 (6-ounce) boneless, skinless chicken breasts

Quinoa Salad

Ingredients:

• 1 ½ cups uncooked tri-color quinoa
• 3 cups chicken broth
• 1 cup diced red onion
• 8 ounces diced eggplant
• 8 ounces diced zucchini
• 1 tablespoon minced garlic
• 1 cup diced tomatoes
• 1 cup diced artichoke hearts
• 1 tablespoon herbs de Provence (basil, oregano, thyme)
• ½ cup fresh lemon juice
• ½ cup extra virgin olive oil
• ½ cup chopped cilantro or Italian parsley, if desired

Preparation:

1. Mix spices and rub well on chicken breasts; refrigerate and marinate for a few hours.
2. Grill chicken to slightly char and cooked through.
3. Rinse quinoa well and bring to a boil with chicken broth. Cover and simmer for 10 minutes until fluffy.
4. Sauté vegetables and herbs and let cool to room temperature.
5. Add remaining ingredients.
6. Place salad on plate and top with grilled chicken breast.

Bon Appetit!

Nutritional information (chicken): Calories: 237; protein: 36g; cholesterol: 108mg; sodium: 547mg; carbohydrates: 44g.

Nutritional information (salad): Calories: 343; protein 19g; cholesterol: 0mg; sodium: 146mg; carbohydrates: 0g.  

ABOUT THE CHEF
Chef Bob Gilardi is executive chef and chief operations manager of dining services at Doctors Hospital. His culinary career at Baptist Health South Florida spans more than 30 years. Previously, Chef Bob served as executive sous chef at Hyatt Hotels and sauté and saucier cook at Chez Vendome restaurant in Coral Gables, Fla. Chef Bob is a graduate of Miami Dade College and Florida International University School of Hospitality Management.