NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

2 slice fresh pineapple

2 tbsp full-fat coconut milk

1 tsp honey

0.25 cup cooked quinoa

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp unsweetened shredded coconut

1 tsp fresh lime juice

PREPARATION

• 1

  Preheat a grill or grill pan to medium-high heat.

• 2

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 3

  Lightly brush the grill grates with avocado oil to prevent sticking.

• 4

  Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  During the last 4 minutes of chicken cooking time, place the pineapple slices on the grill and cook until distinct char marks appear.

• 6

  In a small bowl, whisk together the full-fat coconut milk, honey, and lime juice until the glaze is smooth and emulsified.

• 7

  Arrange the cooked quinoa on a plate and top with the grilled chicken and pineapple.

• 8

  Drizzle the coconut glaze over the top and garnish with shredded coconut for a tropical finish.