Name: Coconut milk quinoa and chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed; 2 tbsp canned coconut milk; 1/3 cup water; 3/4 tsp salt; 8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1 tsp extra virgin olive oil; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2 tsp lime juice; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

508 calories

Protein: 58g; 45% of calories
Carbs: 32g; 25% of calories
Fat: 17g; 30% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rinsed quinoa, coconut milk, water, and one-third of the salt. Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer for 15 minutes until the liquid is absorbed.
While the quinoa simmers, pat the chicken breast dry with paper towels. Season both sides with the garlic powder, black pepper, and half of the remaining salt.
Heat the olive oil in a skillet over medium heat. Add the chicken breast and cook for 5 minutes. Flip and cook for 5 minutes more until the center is opaque and the thickest part reaches its safe temperature. Done when opaque in the center, 165°F.
Transfer the chicken to a cutting board to rest for 5 minutes. While the chicken rests, remove the quinoa from the heat and let it sit covered for 5 minutes. Uncover the quinoa, stir in the lime juice and chopped cilantro, and adjust with the remaining salt to taste.

Nutrition

Ingredients

Instructions

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