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Ingredients:
4 boneless skinless chicken breasts
¾ c. quinoa, any color
1 ½ c. chicken broth
1 Tbsp coconut oil
¾ c. diced bell pepper (I used red and yellow)
½ c. diced red onion
2 cloves garlic, minced
1 serrano pepper, seeded and diced
⅓ c. shaved unsweetened coconut (coconut chips)
¼ c. chopped cilantro
1 lime, zest, and 1 tablespoon juice
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
Directions:
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Place the coconut oil in a medium saucepot and set over medium-high heat. Once melted, add the diced bell pepper, red onion, garlic, and serrano pepper. Sauté for 1-2 minutes to soften just a little. Then pour the vegetables into a bowl. They should still be bright in color.
Place the quinoa in the empty saucepot. Turn the heat up to high and add the broth and 1/2 teaspoon salt. Cover the pot and bring it to a boil. Cook for 15 minutes, or until the broth has absorbed and there are vent holes in the surface of the quinoa. Remove from heat and let the quinoa steam for another 5 minutes.
Meanwhile, use a boning knife to cut a slit in each chicken breast along one long side. Cut through the center of the chicken, with the knife parallel to the cutting board, leaving the opposite side attached. You’re trying to create a deep pocket in each breast, with a 1/2-inch border around the three attached sides. (See post images for clarification.) Cut evenly, as to not leave thick uncut sections that won’t cook through in the oven. Then sprinkle each breast on all sides with cumin, chili powder, and salt.
Once the quinoa is fluffy, stir in the sautéed vegetables, shaved coconut, cilantro, lime zest, and lime juice. Taste, and salt as needed. Stuff the confetti quinoa into the cavity of each chicken breast. Stand the chicken breasts up on the baking sheet, like open envelopes, with the quinoa on top.
Bake for 20 minutes. Serve warm.
Per serving: 355 calories, 13 g fat (8 g sat), 30 g protein, 28 g carb, 1051 mg sodium, 2 g sugars, 4 g fiber