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
Marinade: Puree shallots, lemongrass, ginger, 1/4 cup 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.