Coconut Chicken with Pineapple Fried Quinoa
Ingredients
The Chicken
-
16
ounces
boneless skinless chicken breast
-
¼
cup
arrowroot powder
-
1
tablespoon
Caribbean jerk seasoning
-
1
large
egg or 2 large egg whites
-
1
cup
unsweetened coconut
-
½
cup
gluten free breadcrumbs
-
2
tablespoons
coconut oil
The Quinoa
-
1
tablespoon
coconut oil
-
1 ½
cups
diced fresh pineapple
-
1
large
sweet onion, diced
-
2
tablespoons
gluten free chili sauce
-
3
cups
cooked quinoa
-
1
large
red pepper, diced
-
½
cup
fresh cilantro, divided
-
2
teaspoons
lime zest
-
½
teaspoon
sea salt
-
¼
teaspoon
fresh ground black pepper
-
2
large
eggs, beaten
-
to taste
Sriracha for serving
Instructions
- Preheat the oven to 325°F.
- In a shallow bowl, mix the arrowroot powder and jerk seasoning.
- Place the egg in another shallow dish.
- In a third dish, combine the coconut and breadcrumbs.
- Pound the chicken thin and dredge it in the arrowroot mixture.
- Dip the chicken in the egg, then dredge it in the coconut mixture.
- Heat coconut oil in a large ovenproof skillet over medium heat.
- Cook the chicken for 3 to 4 minutes on each side until golden.
- Transfer the skillet to the oven and cook for an additional 5 to 10 minutes until done.
- For the quinoa, heat coconut oil in another skillet over medium-high heat.
- Add the pineapple, onion, and chili-garlic sauce; cook for 8 to 10 minutes.
- Reduce the heat to medium and add the quinoa, red pepper, ¼ cup cilantro, lime zest, salt, and pepper; cook for 3 minutes.
- Make a well in the center of the quinoa and add the beaten eggs; cook until scrambled and mix into the quinoa.
- Slice the chicken and serve it on top of the quinoa.
Nutrition Facts (estimated)
Servings
6
Calories
481
Total fat
22g
Total carbohydrates
46g
Total protein
24g
Sodium
401mg
Cholesterol
140mg
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