Grilled Lemongrass Chicken with Spicy Coconut Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, trimmed of excess fat
• 3 stalks lemongrass, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp low-sodium soy sauce
• 2 tbsp lime juice
• 1 1/2 cups quinoa
• 1 cup light coconut milk
• 1 cup water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp crushed red pepper flakes, or to taste
• 4 lime wedges, for serving

Instructions

1. 1

   In a large resealable bag, combine the chicken, lemongrass, garlic, ginger, soy sauce, and lime juice. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.

2. 2

   Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side, or until cooked through.