Fruity Chicken with Quinoa
Serves: 4
  • 4 boneless skinless chicken breasts
  • 1 large garlic clove, minced
  • ¼ cup mango vinegar
  • ½ teaspoon Dijon mustard
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 tablespoon tamari sauce
  • 1 tablespoon honey
  • 4 nectarine, halved with pits removed
  • 1 cup quinoa, cooked according to package instructions
  1. Mix the garlic, vinegar, mustard, oil, salt, pepper, tamari and honey in a medium bowl and add the chicken, turning to coat. Refrigerate and marinate at least 4 hours.
  2. Grill the chicken until it reaches 165 degrees. Add the nectarines to the grill when chicken is close to done, turning once and cooking until the fruit has grill marks and it heated through.
  3. Serve the chicken and nectarines with quinoa.
Recipe by Putting It All On The Table at