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!
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!