Grilled Chicken Burger with Quinoa Salad

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Grilled chicken prepared in a chili, oregano rub and topped with provolone cheese. Quinoa salad makes a wonderful accompaniment.

Time 30 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

QUINOA

  • 2 cups Quinoa
  • 4 cups Water

SALAD DRESSING

  • ¼ cup Olive oil , extra virgin
  • 1 clove Garlic, minced
  • 2 tbsp Lemon juice
  • 1 tbsp Vinegar, balsamic
  • 1 tsp Honey
  • To taste Salt
  • To taste Black pepper, freshly ground

SALAD

  • 1 cup Cucumber , chopped
  • 1 cup Cherry tomato , halved
  • 1 Avocado ,  peeled and chopped
  • To taste Salt
  • To taste Black pepper, freshly ground

CHICKEN SEASONING

  • 2 tsp Chili powder
  • 1 tsp Onion powder
  • 1 tsp Cumin , ground
  • 1 tsp Oregano , dried
  • 1 tsp Salt
  • 1 tsp Black pepper, freshly ground

CHICKEN

  • 2 tbsp Olive oil , extra virgin
  • 1 lb Chicken breast, halved, boneless & skinless

BURGER GARNISHES

  • 1 Avocado , peeled and pitted
  • To taste Lemon juice
  • 4 Ciabatta bun, halved
  • 1 Red onion, sliced
  • 4 slices Provolone cheese, sliced
  • 4 leaves Lettuce, preferably Romaine , chopped

METHOD

  • Rinse 2 cups of quinoa with water in a fine-mesh colander. In a saucepan, combine quinoa with 4 cups of water. Bring to a boil over medium-high heat, then decrease heat to maintain a simmer. Cook until quinoa has absorbed all water, about 15 minutes. Remove from heat and refrigerate until chilled.
  • In a small bowl, whisk together olive oil, garlic, lemon juice, balsamic vinegar, honey, salt and black pepper. Set aside.
  • Combine cooked quinoa, cucumber, tomatoes, avocado, salt and black pepper. Refrigerate.
  • In a bowl, combine chili powder, onion powder, cumin, oregano, salt and black pepper. Sprinkle chicken with spice mixture.
  • In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until they reach an internal temperature of 75°C / 165°F, about 4 to 5 minutes per side. Remove chicken. Cover with aluminum foil and let rest.
  • In a small bowl, mash avocado with lemon juice. Spread avocado mixture on the flat side of each bun. Assemble burgers with red onion, chicken breasts, Provolone cheese and Romaine lettuce.
  • Dress the quinoa salad with dressing from step 2. Serve with burgers.

NOTES

  • Remember that chicken breasts cook very fast; do not overcook
  • You can substitute honey with maple syrup for the dressing 
  • Alternatively, use a standard hamburger bun
  • Modify burger toppings to your preference (i.e. use mayonnaise instead of mashed avocado)