Thai Chicken Thigh Basil Quinoa Bowls
These Thai Chicken Thigh Basil Quinoa Bowls offer a tasty combination of superfood protein Quinoa, flavored with Thai herbs and lime topped with quick to prepare, juicy sliced chicken thighs all topped with a drizzle of coconut ginger sauce.
Servings 4 small bowls or 2 large bowls
Calories 343 kcal Ingredients for Basil-Quinoa: 2 cups prepared Quinoa 1 tablespoon fresh Basil , diced 1 tablespoon fresh Cilantro , diced; plus extra for garnishing the bowls 1 tablespoon fresh Mint leaves , diced ½ teaspoon freshly squeezed Lime Juice Garnish: Lime wedges Ingredients for the Chicken Thighs: 1 pound boneless , skinless Chicken Thighs 3 tablespoons MELT™Organic 1/2 teaspoon Kosher Salt 1/2 teaspoon freshly ground Black Pepper Ingredients for the Thai Dressing: 1 tablespoon Pan Drippings from the chicken 2 large Garlic Cloves , diced 1 ½ teaspoons fresh Ginger Root , peeled and diced 1 tablespoon Fish Sauce ½ teaspoon Light Brown Sugar ½ teaspoon Lemongrass powder 1 13.66-ounce can Lite Coconut Milk ½ teaspoon Cornstarch or Arrowroot Starch
Instructions for cooking the Chicken Thighs:
Preheat the oven to 200 degrees (will be used to keep the chicken warm).
Lightly salt and pepper both sides of each chicken thigh.
Melt the MELT Organic in a large skillet over medium heat. Add the chicken thighs and cook at medium heat for 2 ½ minutes uncovered.
Flip the thighs and cook for an additional 3 minutes uncovered.
Turn off heat, cover the skillet and allow it to sit for 8 minutes.
NOTE: the Quinoa can be prepared while the chicken completes cooking.
After the chicken is done, wrap it in a piece of foil and place it in the preheated oven to stay warm while the sauce is prepared.
Instructions for preparing the Basil-Quinoa: Instructions for making the Thai Dressing:
Once the chicken is fully cooked, drain the pan drippings from the skillet reserving 1 tablespoon.
Warm the skillet over medium heat and add the garlic and ginger. Sauté for 2-3 minutes until the mixture becomes fragrant.
Add the fish sauce, brown sugar, lemongrass powder and lite coconut milk. Use a heatproof spatula to scrape any browned bits from cooking the chicken incorporating them into the sauce.
Remove ½ cup of the sauce. Add the cornstarch and whisk to incorporate without any lumps. Pour back into the skilled and stir to mix together with the rest of the sauce.
Allow mixture to come to a low boil, reduce heat to a simmer and cook for 10 minutes. Turn off the heat and allow the sauce to cool to room temperature and thicken slightly.
Preparing the bowls:
Place a portion of Basil-Quinoa in a bowl, layer with chicken, a drizzle of dressing, and sprinkle with chopped cilantro leaves and serve with a few lime wedges for a squeeze on top.
Calories: 343 kcal | Carbohydrates: 21 g | Protein: 29 g | Fat: 14 g | Saturated Fat: 3 g | Cholesterol: 71 mg | Sodium: 775 mg | Potassium: 596 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 80 IU | Vitamin C: 0.4 mg | Calcium: 24 mg | Iron: 2.1 mg