Description
A vibrant celebration of flavor and texture, this dish features juicy marinated chicken in a creamy peanut sauce on a bed of fluffy quinoa with fresh vegetables.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup quinoa
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Prep the Marinade: Start by marinating your diced chicken in a blend of peanut butter, soy sauce, honey, and lime juice. Set it aside.
- Cook the Quinoa: Rinse the quinoa under cold water, then combine it with chicken broth in a medium pot. Bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until fluffy.
- Sauté the Chicken: Heat vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until browned and caramelized, about 5-7 minutes.
- Add Vegetables: Toss in the sliced red bell pepper, broccoli florets, and carrots. Sauté until they soften slightly, around 3-4 minutes.
- Combine Everything: Pour in the peanut sauce coating the chicken, stirring to combine and heat through.
- Finish with Quinoa: Gently fold in the quinoa and warm for an additional minute or two.
- Garnish and Serve: Garnish with freshly chopped basil, season with salt and pepper, and serve warm.
Notes
Marinate chicken the night before for deeper flavors and cook quinoa in advance to save time.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg