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This chicken (or in my case, meatless chik’n) marinade is native to the Florida Keys and packed with SO much flavor. It’s one of my favorite marinades because it combines savory, sweet, and spicy flavors all into one.

I’ve developed an infatuation with “bowl” meals because I get to style them and make them look oh so pretty! Almost too pretty to eat…almost 🙂

Serves: 4      Time: 40 minutes

Ingredients:

Key West Chicken

  • 12 strips of “Beyond Meat” or “Chik’n” strips
  • 3 tablespoons soy sauce (or coconut aminos)
  • 2 tablespoons raw organic honey or agave (to keep vegan)
  • 1 tablespoon olive oil
  • Juice and zest of one lemon
  • 3 garlic cloves, peeled
  • 1-inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons Sriracha sauce (make your own Sriracha with this recipe)
  • 1 teaspoon fine grain sea salt

Lemon Quinoa

  • 1 cup quinoa
  • 2 cups / 500 ml water
  • 1 tablespoon coconut oil, melted (or olive oil)
  • Juice and zest of one lemon
  • ¼ teaspoon fine grain sea salt
  • ¼ teaspoon ground black pepper

Salad

  • 6 cups / 3.5 oz / 100 gr spring greens
  • 1 cup / 5.3 oz / 150 gr grape tomatoes, halved
  • 2 handfuls torn fresh basil leaves
  • 1 avocado, sliced
  • Lemon juice
  • Olive oil

Directions: 

In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.
In a shallow sealable container or in a large Ziploc bag, combine chik’n strips. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).

Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Heat a splash of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered.
Fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)
Stir in the coconut oil (or olive oil), lemon juice, zest, salt, and pepper.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chik’n on top along with the quinoa, tomatoes, basil, and avocado.
Drizzle with lemon juice and olive oil and serve!

Nutritional Info:

Calories: 302, Total Fat: 11g, Total Carbs: 37g, Fiber: 6g, Sugars: 2g, Protein: 17g

*Inspired by The Iron You

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