COCONUT CHICKEN WITH PINEAPPLE FRIED QUINOA RECIPE - (4.6/5)

Coconut Chicken with Pineapple Fried Quinoa Recipe - (4.6/5) image

Provided by á-43854

Number Of Ingredients 20

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16 ounces boneless skinless chicken breast
1/4 cup arrowroot powder, organic cornstarch works too
1 tablespoon Caribbean jerk seasoning
1 large egg, or 2 large egg whites
1 cup unsweetened coconut
1/2 cup gluten free breadcrumbs
2 tablespoons coconut oil
QUINOA
1 tablespoon coconut oil
1 1/2 cups diced fresh pineapple
1 sweet onion, diced
2 tablespoons gluten free chili sauce
3 cups cooked quinoa, room temperature or cold
1 red pepper, diced
1/2 cup fresh cilantro, divided
2 teaspoons lime zest
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 eggs, beaten
Sriracha, for serving

Steps:

Preheat oven to 325 degrees. In a shallow bowl combine arrowroot powder and jerk seasoning. Place egg in another shallow dish. In a third dish, combine coconut and bread crumbs. Pound chicken thin and dredge in arrowroot mixture. Dip in egg and then dredge in coconut quinoa mixture. Heat oil to medium in a large ovenproof skillet. Cook chicken for 3 to 4 minutes per side, until golden. Transfer to oven and cook for 5 to 10 minutes or until done. Meanwhile, make quinoa by heating coconut oil in a large skillet over medium-high heat. Add pineapple, onion, and chili-garlic sauce. Cook for 8 to 10 minutes. Reduce heat to medium. Add prepared quinoa, red pepper, 1/4 cup cilantro, lime zest, salt and pepper. Cook for 3 minutes, stirring to prevent sticking. Make a well in the middle of the quinoa and add eggs. Cook until scrambled and then stir into quinoa. To serve, slice the chicken and serve on top of the quinoa.