Citrus Chicken with Summer Corn and Quinoa

Private chef Scott Hoffner stops by Good Day to make a delicious roasted chicken dinner.

Citrus Chicken with Summer Corn and Quinoa

½ cup quinoa
1 cup water
1 tsp chicken or vegetable broth
1 lemon
Salt and pepper to taste

Add water and stock to a pot and mix. Bring to a boil and add quinoa. Turn down heat to a simmer and cover. Let cook 15 to 20 minutes until liquid is absorbed and quinoa is tender. Squeeze lemon over quinoa and add any seasonings you like (e.g. soy, hoison, salsa verde, or any other citrus.) Fluff with a fork and serve.

Citrus Chicken:
½ cup olive oil
1 lemon - juiced
1 orange - juiced
¼ cup aji mirin (sweet cooking sake)
1 tsp chopped garlic
Salt and pepper to taste
1 tsp grated ginger
2  thinly sliced chicken breast

Put all ingredients (except chicken) together and whisk well. Add the chicken and let marinate in refrigerator for 2 to 6 hours. Season the chicken with salt and pepper and grill, pan sear, or bake until chicken has an internal temperature of 165 degrees. Slice and serve.

Roasted Corn:
4 ears of corn
1 tblsp lime juice
1 tsp of cumin
Salt and pepper to taste
1 tblsp chopped cilantro
¼ cup diced red onion

Grill 4 ears of corn at 350 degrees. After corn is slightly roasted, slice kernels off the cob. If a grill is unavailable, you can saute corn kernels in a pan instead. Take the cooked corn and add the other ingredients. Mixx well and serve over the top of the chicken.