Mediterranean Chicken Bowl with Albariño
Pairs With Albariño
Ingredients
2 lbs. skinless, boneless chicken breast
½ cup olive oil
6 tablespoons lemon juice (1-2 lemons depending on size)
4 cloves garlic, crushed
1 ½ teaspoons dried oregano
Kosher salt
Freshly ground black pepper
3 cups cooked quinoa
Roasted Garlic Hummus (recipe below)
Mediterranean Salad (recipe below)
Tzatziki Dressing (recipe below)
1 cup feta cheese, crumbled
Parsley, chopped, for garnish
Preparation
For Marinade
2 limes
1/4 C diced shallot
1/4 C diced cilantro
1/4 C diced green onion
1/2 C Albariño
1 tbsp white sugar
For Slaw
2 C shredded cabbage
1/2 C white vinegar
2 tbsp sugar
1/2 C hot water
1/4 C chopped cilantro
1/4 C chopped green onion
Albariño Marinade
In a small mixing bowl, combine juice from limes along with shallots, cilantro, green onions sugar and wine and pour over salmon and then cover and refrigerate for 30 minutes, up to 2 hours.
Preheat broiler. Place salmon in oven safe pan and broil for 6-8 minutes or until fish is thoroughly cooked.
Crunchy Slaw:
Mix shredded cabbage with hot water, vinegar, sugar, cilantro and onions and allow to set while fish marinates.
Prepare corn tortillas per package directions. When fish comes out of oven, serve by placing a small amount of slaw on each tortilla and then top with salmon and your favorite toppings, We used diced shallots and cilantro, however peppers, cheese and guacamole make wonderful toppings as well.
