Grilled Lemongrass Chicken with Red Quinoa and Vegetables

Grilled Lemongrass Chicken with Red Quinoa and Vegetables
Grilled Lemongrass Chicken with Red Quinoan and Vegetables might be just the main course you are searching for. One serving contains 519 calories, 40g of protein, and 20g of fat. This gluten free and dairy free recipe serves 4. If you have lime juice, sea salt, ground coriander, and a few other ingredients on hand, you can make it. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Fourth Of July event.

Instructions

1
Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth.
Ingredients you will need
Lemon GrassLemon Grass
Lime JuiceLime Juice
CorianderCoriander
MarinadeMarinade
Sea SaltSea Salt
ShallotShallot
GingerGinger
PepperPepper
TamariTamari
SugarSugar
Cooking OilCooking Oil
Equipment you will use
BlenderBlender
2
Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours.
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MarinadeMarinade
Whole ChickenWhole Chicken
Equipment you will use
Baking PanBaking Pan
3
Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes.
Ingredients you will need
QuinoaQuinoa
Cooking OilCooking Oil
Equipment you will use
Sauce PanSauce Pan
4
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.
Ingredients you will need
QuinoaQuinoa
BrothBroth
5
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.
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Cooking SprayCooking Spray
MeatMeat
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Kitchen ThermometerKitchen Thermometer
Grill PanGrill Pan
Frying PanFrying Pan
6
Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces.
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Whole ChickenWhole Chicken
7
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.
Ingredients you will need
Salt And PepperSalt And Pepper
PeppersPeppers
SugarSugar
PeasPeas
Cooking OilCooking Oil
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Frying PanFrying Pan
8
Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.
Ingredients you will need
Sliced Chicken BreastSliced Chicken Breast
VegetableVegetable
QuinoaQuinoa
MintMint
9
Self
DifficultyHard
Ready In45 m.
Servings4
Health Score50
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