Grilled Lemongrass Chicken with Red Quinoa and Vegetables
A flavorful Asian-inspired dish featuring marinated chicken breasts grilled with aromatic lemongrass, served alongside nutty red quinoa and crisp-tender vegetables. The combination of fresh herbs, citrus, and savory tamari creates a delicious and healthy meal.
Ingredients
- •3 whole medium shallots
- •2 stalks fresh lemongrass
- •1 piece ginger
- •¼ cup canola oil
- •¼ cup fresh lime juice
- •1 tablespoon tamari
- •2 tablespoons light brown sugar
- •1½ teaspoons sea salt
- •1 teaspoon freshly ground black pepper
- •1 teaspoon ground coriander
- •4 pieces boneless skinless chicken breasts
- •¾ cup red quinoa
- •1½ cups chicken broth
- •1 spray vegetable oil cooking spray
- •1 pound fresh sugar snap peas
- •1 whole red bell pepper
- •2 tablespoons chopped fresh mint
Cooking Instructions
- 1.
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.
45 min