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Citrus Mojo Chicken with Quinoa and Bean Salad

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In The Fresh Meat Case

PERDUE® Fresh Chicken Drumsticks

Citrus Mojo Chicken with Quinoa and Bean Salad

Citrus Mojo Chicken with Quinoa and Bean Salad
Comments

In The Fresh Meat Case

PERDUE® Fresh Chicken Drumsticks

Made With:

PERDUE® Fresh Chicken Drumsticks

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PREP TIME: 20min COOK TIME: 35min
Serves 6

Prep/Cook
PREP TIME: 20min COOK TIME: 35min
Serves
Serves 6

  • 560
    Calories
  • 23g
    Protein
  • 740mg
    Sodium
  • 305g
    Sat. Fat
  • 10g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

1 cupGOYA® Mojo Criollo

1 large orange, zested and juiced (about 1/2 cup juice)

1/2 lb.fresh green beans, cut into 1” pieces

1 cupGOYA® Organic Quinoa

1/4 cupGOYA® Extra Virgin Olive Oil

3 tbsp.white wine vinegar

1 1/2 tsp.GOYA® Sazonador Total

1 tsp.sugar

1/4 cupmint leaves, finely chopped

1 (15.5 oz.)can GOYA® Low Sodium Red Kidney Beans, rinsed and drained

1 pintyellow or red cherry or grape tomatoes, halved (2 cups)

1/2 cuproasted almonds, chopped and divided


Step 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.

Step 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.

Step 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°F. Transfer to a plate and let rest for 5 minutes.

Step 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.

Ta Da Ta Da

Citrus Mojo Chicken with Quinoa and Bean 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

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