Irresistible Thai Chicken and Quinoa for a Cozy Dinner

A quick and healthy blend of flavors with Thai Chicken and Quinoa, perfect for busy weeknights.

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Prep Time 30

Cook Time 30

Marination Time 30

Total Time 1 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 lb Boneless Skinless Chicken Thighs Juicier than breasts, perfect for marinating.
1/2 cup Thai Style Chili Sauce Provides a sweet and spicy kick.
2 tbsp Agave Nectar Balances the heat.
2 tbsp Lime Juice Always opt for fresh for the best flavor.
2 cloves Garlic Essential for depth; use fresh.
1/4 cup Cilantro Elevates the flavor as a fresh garnish.

For the Quinoa

1 cup Quinoa Rinse before cooking for fluffiness.

For the Toppings

1/4 cup Peanuts Adds crunch and richness.

Equipment

skillet
Saucepan
Bowl

Method

Step-by-Step Instructions

Marinate the Chicken: Blend Thai chili sauce, agave nectar, lime juice, garlic, and cilantro in a bowl with the chicken. Marinate for at least 30 minutes.
Prepare the Quinoa: Rinse quinoa under cold water. Combine with water in a saucepan. Boil, then simmer covered for about 15 minutes.
Cook the Chicken: Heat oil in a skillet, add marinated chicken thighs. Cook for 6-8 minutes on each side until golden brown and internal temperature reaches 165°F.
Create the Sauce: Simmer the remaining marinade in a saucepan for 5-7 minutes until it thickens.
Assemble the Dish: Plate quinoa, top with chicken, drizzle sauce, and garnish with peanuts and cilantro.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 120mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Notes

Feel free to substitute chicken with tofu for a vegetarian option. Adjust the spice level by modifying the amount of Thai chili sauce.

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