Grilled Lemongrass Chicken with Red Quinoa and Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Chef and owner Akasha Richmond creates local, seasonal, organic dishs for green-chic celebs. This high-protein favorite fuels stars in need of mega energy on-set. Ingredients:
3 medium shallots, roughly chopped |
2 stalks fresh lemongrass (tough outer leaves removed) |
1 piece ginger (about 1 1/2 inches), peeled |
1/4 cup plus 5 teaspoons canola oil, divided |
1/4 cup fresh lime juice |
1 tablespoon tamari (or soy sauce) |
2 tablespoons light brown sugar |
1 1/2 teaspoons sea salt, plus more to taste |
1 teaspoon freshly ground black pepper |
1 teaspoon ground coriander |
4 boneless, skinless organic chicken breasts (about 5 ounces each) |
3/4 cup red quinoa |
1 1/2 cups chicken broth (or stock) |
vegetable oil cooking spray |
1 pound fresh sugar snap peas, strings removed |
1 red bell pepper, cored, seeded, and thinly sliced |
2 tablespoons chopped fresh mint |
Directions:
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.
2. Per serving: 465 calories, 13.6 g fat (1.4 g saturated), 43.1 g carbs, 7.3 g fiber, 42.2 g protein Nutritional analysis provided by Self
|
|