I promise I eat things other than quinoa, haha. It just happens to be my go-to dinner grain because I eat a decent amount of rice throughout the week in my meal preps. However, rice would work fine here in place of quinoa. I was feeling something light and delicious that would still fill me up so I opted for lettuce boats with pan seared chicken thigh marinated in homemade hoisin sauce with tri-colored quinoa & topped with shredded carrots, scallions and sesame seeds.
- 1 Head Romaine Lettuce
- 1 Pound Skinless Chicken Thigh
- Shredded Carrots
- Sesame Seeds
- 1/2 Cup Coconut Aminos (You may use a reduced-sodium soy sauce or Tamari here - I just have a soy allergy) *
- 1/4 Cup Natural Peanut Butter *
- 2 Tbs. Raw Honey *
- 4 Tsp. White Wine Vinegar *
- 1 Tsp. Garlic Powder *
- 1/2 Tsp. Ground Ginger *
- 4 Tsp. Sesame Oil *
- 1/2 - 2 Tsp. Hot Sauce (Adjust for your desired heat level) *
- Black Pepper (To your tasting) *
- 1 Tbs. EVOO
1. Combine all ingredients for your marinade. [All ingredients marked with a (*)]
2. Trim and dice your chicken and cover with marinade. Let sit for 1 – 6 hours in the fridge.
3. Wash lettuce and chop scallions.
4. Rinse quinoa and cook according to package instructions.
5. While quinoa is cooking, heat up 1 tbs. of EVOO on medium heat and add your chicken.
(I added a few tbs. of the marinade straight into the pan as well)
6. Cook chicken thoroughly, about 8 minutes or until no longer pink inside and internal temperature reaches 165 degrees.
7. Lay your lettuce leaves out and top with quinoa, chicken, carrots, scallions and sesame seeds.
Here is an APPROXIMATE caloric breakdown of each portion size for the recipe mentioned calculated from the nutritional values found on www.nutritionvalue.org: