Savory Maple-Curry Chicken with Coconut-Lime Quinoa and Roasted Vegetable Medley
This unique recipe combines the warmth of maple and curry with tender chicken, served alongside a refreshing coconut-lime quinoa and a colorful roasted vegetable medley. It's a soul-warming dish that brings comfort and health together in a delightful way.
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Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
In a small bowl, mix together 1/4 cup of pure maple syrup, 2 tablespoons of curry powder, 1 tablespoon of olive oil, and 1/2 teaspoon of salt to create a marinade.
Place 4 boneless, skinless chicken breasts in a large resealable bag and pour the marinade over them, ensuring they are well coated.
Seal the bag and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the vegetables by chopping 1 red bell pepper, 1 zucchini, and 1 cup of broccoli into bite-sized pieces.
Toss the chopped vegetables with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a large bowl.
Spread the seasoned vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of coconut milk in a medium saucepan.
Bring the quinoa and coconut milk to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
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Once the chicken has marinated, heat a large skillet over medium heat and add the marinated chicken breasts.
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Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
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Remove the chicken from the skillet and let it rest for a few minutes before slicing.
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Fluff the coconut-lime quinoa with a fork and stir in the zest of 1 lime and the juice of 1 lime for added freshness.
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Serve the sliced chicken over a bed of coconut-lime quinoa, accompanied by the roasted vegetable medley on the side.
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Drizzle any remaining marinade from the skillet over the chicken for extra flavor, and enjoy your soul-warming meal!
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