Saturday, April 25, 2015

Grilled Cajun-Seasoned Chicken and Peppers on Quinoa Recipe-5 Weight Watcher Points Per Serving

I have made this recipe twice, and the second time tasted different than the first. I think the difference is in the brand of quinoa.  The first brand I just cooked up according to package directions.  The second batch I rinsed and scrubbed the quinoa first.  This second batch I was not as Fond of as the First, but it was still good, so don't give up on trying quinoa if you didn't like it your First time out. I also got a new grill that doesn't seem to want to grill my Foods like I am accustomed to....seems to be lacking in imparting an actual grilled Flavor.

I had an abundance of yellow bell peppers I bought on sale so used all yellow peppers in the photo above. The recipe actually calls for green and red bell peppers though.

How on earth can you beat 5 points for a dinner!?!? That definitely leaves room for dessert! I therefore have to share. You can always eat this as a light lunch as well.

Cajun Rub Ingredients:

1 Tbsp. no-salt-added Southwest chipotle seasoning
2 tsp. light brown sugar
2 tsp. thyme leaves
1 tsp. dry mustard
1 tsp. onion powder
1/2 tsp. garlic powder
cayenne pepper to taste/preference

Grilling Ingredients:

4 (4-oz.) boneless-skinless chicken breasts
1 red bell pepper, halved and seeded
1 green bell pepper, halved and seeded
1 small red onion, thickly sliced
1 jalapeno pepper, halved and seeded
1 tsp. canola oil
1 cup quinoa, cooked according to package directions


Basically, to get this to come out at the same time, you need to have everything prepped First.  You'll preheat your grill, start your quinoa on high. When quinoa comes to a Full boil, you turn it down to cook for about 15 minutes on it's own, covered, like rice.  Start your chicken grilling first at this time.  Once you Flip your chicken to cook the other side, add your vegetables to the grill, as they cook in half the time of the chicken.  The quinoa will stay warm for a while, so you have a little wiggle room. 

Coat grill rack with nonstick cooking spray and preheat grill. Prepare the rub mixture as noted above and rub onto both sides of each chicken breast piece.

Grill chicken 7 to 8 minutes per side or until an instant thermometer registers 165 degrees F.

Brush bell pepper, onion, and jalapeno pieces with oil (wear gloves for jalapeno).

Start your quinoa, which takes around 15 minutes on the stove-top and start to grill the vegetables toward the end of the quinoa cooking time for 5 minutes per side or until crisp tender.

Remove vegetables from grill and coarsely chop on a cutting board. Season with salt and pepper to taste.

Now plate the finished quinoa on a platter, place grilled chicken down the center, and place the chopped-grilled veggies along the sides.

Serves: 4
Points: 5 points per serving

Nutritional Info: 290 calories, 6 g fat, 1 g saturated fat, 70 mg cholesterol, 70 mg sodium, 27 g carbohydrate, 5 g fiber, 31 g protein. 

1 comment:

  1. I have tried quinoa in the past and never really liked it. This recipe sounds amazing though. I love grilling chicken and the choice of spices sound like they will work well together. I will try it as you have written but if I still don't care for the quinoa, I will make the chicken with rice the next time. It might not be quite as healthy but that's okay.

    Demetrius Guevara @ Solaire Gas Grills