Ingredients

The following ingredients have 6 Servings
  • Chicken
  • 16 ounces boneless skinless chicken breast
  • 1/4 cup arrowroot powder (organic cornstarch works too)
  • 1 tablespoon Caribbean jerk seasoning
  • 1 large egg or 2 large egg whites
  • 1 cup unsweetened coconut
  • 1/2 cup gluten free breadcrumbs
  • 2 tablespoons coconut oil
  • Quinoa
  • 1 tablespoon coconut oil
  • 1 1/2 cups diced fresh pineapple
  • 1 sweet onion (diced)
  • 2 tablespoons gluten free chili sauce
  • 3 cups cooked quinoa (room temperature or cold)
  • 1 red pepper (diced)
  • 1/2 cup fresh cilantro (divided)
  • 2 teaspoons lime zest
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 eggs (beaten)
  • Sriracha (for serving)

Instruction

  • Preheat oven to 325 degrees.
  • In a shallow bowl combine arrowroot powder and jerk seasoning. Place egg in another shallow dish. In a third dish, combine coconut and bread crumbs.
  • Pound chicken thin and dredge in arrowroot mixture. Dip in egg and then dredge in coconut quinoa mixture.
  • Heat oil to medium in a large ovenproof skillet. Cook chicken for 3 to 4 minutes per side, until golden. Transfer to oven and cook for 5 to 10 minutes or until done.
  • Meanwhile, Make Quinoa by heating coconut oil in a large skillet over medium-high heat. Add pineapple, onion, and chili-garlic sauce. Cook for 8 to 10 minutes. Reduce heat to medium. Add quinoa, red pepper, 1/4 cup cilantro, lime zest, salt and pepper. Cook for 3 minutes, stirring to prevent sticking. Make a well in the middle of the quinoa and add eggs. Cook until scrambled and then stir into quinoa.
  • To serve, slice the chicken and serve on top of the quinoa.