Here’s another recipe that comes from my adventures of making myself a fun lunch. Chili is one of my favorite foods, and it doesn’t always have to be soup. Plus, the same batch can be used in even more servings when it’s part of a bigger meal.
Chili dogs. Chili nachos. Think of the possibilities. But today we’ll just stick with quinoa, shall we?
I recently got a tip that women especially should be eating all the calcium they can. So I’m trying to fit 1 or 2 cups of dark leafy greens into meals whenever possible. Turns out, it is pretty easy to add to the things I already eat – when I remember. I’m not perfect, that’s for sure.
Anyway, this is one way I’m making that effort! I figure, adding greens to stuff could only be good for you.
- 2 Chicken Breasts
- 1 Tbsp oil
- 1 Bell Pepper, Diced
- 1 cup snow peas, chopped
- 1 cup chicken stock
- 1/2 lime, juiced and zested
- 1/3 cup cream of coconut (or use coconut milk!)
- 1 Tsp red chili flakes
- 1 Tbsp corn starch dissolved into 1/4 cup water
- NOTE: If you want this to be paleo or low carb, use coconut milk and skip the corn starch, just simmering the sauce a little longer to thicken.
- Flatten chicken breasts into a 1-inch thick cutlet using a mallet or a rolling pin. Season with salt and pepper.
- In a cast-iron or other heavy duty skillet, cook a chicken breast over high heat 7 minutes per side or until cooked through. Remove, cover, and set aside.
- Add 1 Tsbp of oil to the skillet, and add a diced pepper and 1 cup of chopped snow peas. Cook until cooked through, about 5 minutes.
- Add 1 cup stock, juice and zest of 1/2 lime, and 1/3 cup coconut cream. Stir and bring it to a boil.
- Once the liquid starts to reduce, stir in the 1Tbsp corn starch and water mixture. It'll thicken up quite a bit. Then add the chicken back to the skillet, along with 1 tsp chili flakes cover and cook for another 5-10 minutes.