Super Healthy and Delicious Recipes

chicken-dirty-thai-fried-quinoa

CHICKEN DIRTY THAI FRIED QUINOA

YIELD:6 servings TIME: 20 minutes

INGREDIENTS:  
2 cups uncooked quinoa            
3 organic peppers, different colors 
12 oz fresh green beans 
16 oz chicken breast, cubed 
1-2 tbs fresh ginger, chopped 
2 tbsp olive oil 
Sesame seeds, optional 
Sauce 
1/3 cup liquid aminos, coconut aminos, 
or reduced soy sauce 
2 tbsp red curry paste 
2 tbs water 

DIRECTIONS: 
1. Cook quinoa according to package instructions 
2. In a large skillet, over medium to high heat, add all the 
ingredients except the cooked quino aand sauce ingredients. 
3. Cook chicken/veggie mixturefor 5-8 minutes until tender 
stirring occasionally. In the meantime, in a small bowl mix 
the sauce in- gredients. Set aside. 
4. When the chicken/veggie mix-ture is almost tender add the 
quinoa and sauce mixture to the skillet. Mix through and cook
further for another minute or so stirring constantly. 
5. Turn theheat off and serve immediately. You may sprinkle 
some red pepper flakes and sesame seeds if desired before 
serving.

 

CHICKEN VEGETABLES CURRY….YUMMM!

chicken-veges-curry

 Ingredients 
1 lb organic chicken thighs or breasts        
1 tsp plus 1 tbsp olive oil
1 cup yams or sweet potato, 
diced 
1 cup cauliflower florets, 
chopped 
1/4 cup yellow onion, 
thin sliced 
1 small organic red bell 
pepper, diced 
3 tsp yellow curry powder 
1/2 cup low-sodium organic 
vegetable broth 
1/4 tsp sea salt 
2 cups cooked garbanzo beans 
1 (14.5 oz) can low-sodium organic tomatoes with juice, diced 
1/2 cup raw, unsalted cashew pieces 
Handful of fresh cilantro, chopped (optional) 
Organic plain Greek style yogurt (optional) 

Instructions 
Add 1 tsp olive oil to a large skillet over medium heat. Add 
chicken thighs and cook,turning once until cooked throughout. Allow chicken to cool slightly before cutting thighs into
small chunks. Set cooked chicken aside. Add 1 tbsp olive oil 
to a separate large skillet over medium- high heat. Add yams 
or sweet potato to pan and sauté for approximately 5 minutes. Lower heat to medium and add cauliflower and onion. Continue 
to sauté for approximately 3-4 minutes. Add curry powder, 
vegetable broth, sea salt, garbanzo beans, bell pepper, tomatoes and chicken; bring mixture to a boil. Cover and reduce heat 
and simmer for approximately 10-12 minutes or until vegetablesare tender, stirring a few times. Stir cashews into mixture 
right before serving to avoid becoming soggy. Top with fresh 
cilantro and a dollop of Greek style yogurt (if using). 
Enjoy!