Categories: Meals
Ingredients
- 1 lb. chicken breasts, cut into bite-size pieces
- 4 tsp mild curry powder
- 1 tbsp. coconut oil
- 1/2 yellow onion, finely chopped
- 1 tbsp. peeled and minced ginger
- 3 garlic cloves, minced
- 1 cup frozen peas
- 1 cup cherry tomatoes
- 2/3 cup chicken broth
- 1/2 cup coconut milk
- 1/2 tsp sea salt, divided
- 1 cup quinoa, rinsed
- 3 cups baby spinach
Directions
-
In a bowl, toss chicken with curry powder; set aside. In a large saute pan on medium-high heat, heat oil. Add onion and saute until softened, 2-3 minutes. Add chicken, ginger and garlic and saute until chicken begins to brown, 2 minutes. Add peas, tomatoes, broth, coconut milk and 1/4 tsp salt. Reduce heat to low and maintain a simmer, partially covered, until chicken is cooked through, 15 minutes.
-
Meanwhile, prepare quinoa as directed with remaining 1/4 tsp salt. Fluff with a fork, cover and set aside.
-
Stir spinach into curry and heat just until leaves start to wilt, 1 minute. Divide quinoa among plates and top with curry.