Quinoa Satay Chicken

Ingredients

500g chicken breast tenderloins

2 cups quinoa

2 garlic cloves, crushed

1 TBS ginger, grated

3 TBS smooth peanut butter

2 TBS apple cider vinegar

1/4 cup soy sauce

1/3 cup honey

1 small chilli, diced

1/4 cup lime or lemon juice

1 tsp lime or lemon zest

1 tbs olive oil

Method

1. Cook quinoa in rice cooker with 4 cups of water for 15 minutes, or until cooked, then wash thoroughly. Set aside.

2. Place garlic, chilli, ginger, peanut butter, apple cider vinegar, soy sauce, honey, chilli and citrus juice and zest in a food processor.

3. Blend until a smooth past forms

4. Transfer mix to a large bowl and add the chicken.

5. Allow to marinate for as long as you can (optimally over 30 mins)

6. When finished marinating, heat oil in a large fry pan and cook until the surface is gold and caramelised.

7. Thread cooked chicken strips onto skewers and serve with 1/2 cup of the cooked quinoa, or serve chicken beside quinoa and add some vegetables to the side.

Nutritional Information

Serves 4

Calories: 487

Fat: 19.2

Carbohydrates: 47.1

Protein: 32.7