Grilled Lemongrass Chicken with Red Quinoa and Vegetables

Ingredients for Grilled Lemongrass Chicken with Red Quinoa and Vegetables

• 3 medium shallots, roughly chopped

• 2 stalks fresh lemongrass (tough outer leaves removed)

• 1 piece ginger (about 1 1/2 inches), peeled

• 60ml plus 25ml canola oil, divided

• 60ml fresh lime juice

• 1 tablespoon tamari (or soy sauce)

• 2 tablespoons light brown sugar

• 1 1/2 teaspoons sea salt, plus more to taste

• 1 teaspoon freshly ground black pepper

• 1 teaspoon ground coriander

• 4 boneless, skinless organic chicken breasts (about 140g each)

• 180ml red quinoa

• 350ml chicken broth (or stock)

• Vegetable oil cooking spray

• 450g fresh sugar snap peas, strings removed

• 1 red pepper, cored, seeded, and thinly sliced

• 2 tablespoons chopped fresh mint

Marinade: Puree shallots, lemongrass, ginger, 60ml oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.