NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Coconut Yogurt

1 tsp Olive Oil

1/3 cup Cooked Quinoa

1/4 cup Red Bell Pepper, diced

1 clove Garlic, minced

1/2 tsp Ground Turmeric

1/2 tsp Ground Ginger

Salt and Pepper to taste

PREPARATION

• 1

  Pat the chicken breast dry and season with salt, pepper, turmeric, and ginger on both sides.

• 2

  Heat olive oil in a skillet over medium heat and add the minced garlic. Sauté until fragrant.

• 3

  Add the seasoned chicken breast to the skillet and cook for about 5-6 minutes per side, or until cooked through and golden brown.

• 4

  Towards the last few minutes of cooking, add the diced red bell pepper to the skillet to soften slightly.

• 5

  In a small bowl, gently mix the coconut yogurt with a pinch more turmeric and ginger to enhance the flavors.

• 6

  Once the chicken is fully cooked, remove it from the pan and allow it to rest briefly.

• 7

  Plate the chicken alongside the cooked quinoa, drizzle the creamy coconut yogurt sauce over the chicken, and top with the sautéed red bell pepper.

• 8

  Serve immediately and enjoy your balanced, aromatic dish.