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Citrus Mojo Chicken with Quinoa and Bean Salad
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Citrus Mojo Chicken with Quinoa and Bean Salad

Citrus Mojo Chicken with Quinoa and Bean Salad

Serves 6 | Prep/Cook Time: 55 Min
  • Calories 560
  • Protein 23g
  • Sodium 740mg
  • Sat.Fat 305g
  • Sugar 10g
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 560
% Daily Value*
Total Fat 29g 45 %
Saturated Fat 305g 18 %
Cholesterol 20g 7 %
Sodium 740mg 31 %
Total Carbs 60g 20 %
Dietary Fiber 15g 60 %
Sugars 10g
Protein 23g
Vitamin A 25%
Vitamin C 60%
Calcium 15%
Iron 30%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg PERDUE® Chicken Drumsticks
1 cup GOYA® Mojo Criollo
1 large orange, zested and juiced (about 1/2 cup juice)
1/2 lb fresh green beans, cut into 1” pieces
1 cup GOYA® Organic Quinoa
1/4 cup GOYA® Extra Virgin Olive Oil
3 tbsp white wine vinegar
1 1/2 tsp GOYA® Sazonador Total
1 tsp sugar
1/4 cup mint leaves, finely chopped
1 (15.5 ounce) can GOYA® Low Sodium Red Kidney Beans, rinsed and drained
1 pint yellow or red cherry or grape tomatoes, halved (2 cups)
1/2 cup roasted almonds, chopped and divided
Instructions
1 In a gallon sized resealable plastic bag, combine the chicken drumsticks and mojo criollo. Reserve 1 teaspoon of orange zest and then add the rest to the marinade. Toss to coat chicken well. Refrigerate for 2 to 24 hours.
2 In a medium saucepan, bring 6 cups of salted water to a boil. Add the green beans and boil until tender-crisp, about 4 minutes. Strain in a colander and rinse under cold water to stop the cooking. Drain well and refrigerate until ready to use. In a medium saucepan, bring 4 cups water to boil. Add the quinoa and simmer, stirring occasionally, until tender, about 10 minutes. Strain and cool completely.
3 Preheat and lightly oil a grill or grill pan over medium heat. Remove the drumsticks from the marinade and drain the excess. Discard the marinade. Place the chicken on the grill and close the cover. Grill, turning frequently, for about 20 minutes, until the drumsticks are golden brown on all sides and the chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 180 degrees F. Transfer to a plate and let rest for 5 minutes
4 In a large bowl, whisk together the olive oil, vinegar, sazonador seasoning, sugar and orange juice until sugar is dissolved. Stir the in the reserved orange zest and mint. Add the kidney beans, tomatoes, ¼ cup of the almonds, green beans and quinoa. Toss to combine. Spoon Quinoa Salad onto a platter and top with remaining ¼ cup roasted almonds. Place the Citrus Grilled Chicken Drumsticks on a serving platter and serve with Almondine Bean and Quinoa Salad.
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Prep and clean-up are a snap with our grilled mojo chicken recipe. Citrus and mint and freshness and flavor. Serve with Quinoa and bean salad. Serves 6 https://www.perdue.com/recipeimages/goya_citruschicken_quinoa_salad_220.jpg https://www.perdue.com/recipeimages/goya_citruschicken_quinoa_salad_220.jpg