Grilled Chicken w/Peanut Sauce, Gluten-Free Naturally

Naturally Gluten-Free Meals

GRILLED CHICKEN BREAST WITH PEANUT SAUCE

W/ Quinoa, Avocado & Lemon

INGREDIENTS

1 Lb Chicken Breast, boneless

3/4 Cup Chicken Broth

1/4 Cup Peanut Butter

2 1/2 Tbs Coconut Aminos

2 Tbs Fresh Lime Juice

1 Tbs Brown Sugar

2 Garlic Cloves, minced

1/4 Tsp Fresh Ginger, finely minced

1/2 Tbs Fresh Cilantro, Chopped (Optional)

1/4 Tsp Cayenne Pepper (Optional)

INSTRUCTIONS

In small bowl, whisk together broth, peanut butter, coconut aminos, lime juice, brown sugar, garlic, cayenne pepper if using & ginger. Set aside 3/4 cups of sauce in small saucepan and place remaining mixture in shallow dish. Add chicken to dish and turn to coat, then place in fridge for up to one hour, if time allows.  Preheat broiler and lightly oil broiler pan (or grill). Remove chicken from the marinade and broil/grill chicken for 15 mins, turning chicken over once halfway, until cooked through (internal temp of 165). While chicken is cooking heat sauce over med heat for 5 mins until mixture bubbles and begins to thicken. Serve sauce over chicken and top with cilantro, if using.

Quinoa with Avocado & Lemon

1/2 cup Quinoa

1 cup Vegetable Broth

1/2 Avocado, peeled & chopped

2 Scallions, chopped

1/2 Tomato, chopped

1/2 tbs Olive Oil

1/2 tbs Fresh Lemon Juice

Salt & Pepper to taste

Place quinoa into a fine-mesh strainer and rinse well under cool running water. Drain well and set aside. In a medium saucepan bring broth to boiling. Slowly add the rinsed quinoa to the broth and return to boiling. Cover the pan, lower the heat to medium-low, and simmer about 15 minutes or until the quinoa is tender. Fluff the quinoa with a fork and place in bowl. Stir in avocado, scallions, tomato, olive oil & lemon juice and season with salt & pepper.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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