12 ounces boneless, skinless chicken breasts
2 tablespoons Grand Selections olive oil
1/2 teaspoon Hy-Vee crushed red pepper
1 teaspoon Hy-Vee ground cumin
1/4 cup fresh lemon juice, divided
1/2 cup chopped red onion
1 1/2 cups Hy-Vee chicken broth
1 cup quinoa, rinsed
Zest of 1 lemon
Pinch of cayenne pepper
Hy-Vee salt, to taste
Hy-Vee black pepper, to taste
2 tablespoons rice vinegar
1 teaspoon stone-ground mustard
1⁄3 cup chopped cilantro
1 large carrot, peeled and cut into matchstick-size strips
1 medium jicama, peeled and cut into matchstick-size strips
1 red bell pepper, seeded and cut into matchstick-size strips
1/2 cup thinly sliced red onion
Place chicken breasts in a resealable plastic storage bag.
Pound chicken until thin.
Combine oil, red pepper, cumin and 2 tablespoons lemon juice in a small bowl.
Add chicken pieces.
Cover and marinate in refrigerator for 30 minutes or up to 2 hours.
Spray a large saucepan with nonstick cooking spray.
Add chopped onion and cook over medium-high heat until tender, about 5 minutes.
Add broth, quinoa, lemon zest, cayenne pepper, salt and black pepper.
Bring to a simmer. Reduce heat to low and cook until liquid is absorbed, about 20 minutes.
Cover and let stand an additional 5 minutes.
Preheat grill to medium-high heat.
Grill chicken until instant-read thermometer registers 160°F, turning once.
Cut into strips.
Combine quinoa mixture, remaining 2 tablespoons lemon juice, rice vinegar, mustard and cilantro.
Place in large lettuce lined bowl.
Top with chicken and vegetables.