NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.18 cup dry quinoa

0.4 cup water

0.5 medium yellow potato

0 tsp coconut oil

1 tbsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

0.25 cup low sodium chicken broth

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.4 cups of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 2

  While quinoa cooks, dice the chicken thighs into bite-sized pieces and season them evenly with sea salt and black pepper.

• 3

  Heat the coconut oil in a large skillet over medium-high heat and sear the chicken pieces until browned on all sides, about 5 minutes.

• 4

  Add the diced yellow potato, minced garlic, and grated fresh ginger to the skillet, sautéing for an additional 3 minutes until fragrant.

• 5

  Stir in the yellow curry powder to coat the ingredients, then pour in the chicken broth and bring to a light simmer.

• 6

  Cover the skillet and cook for 10 to 12 minutes, or until the potatoes are fork-tender and the sauce has thickened slightly.

• 7

  Fluff the finished quinoa with a fork and serve the curry chicken and potatoes over the top.