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Grilled Thai chicken satay with coconut mint quinoa
Imagine: one quinoa and chicken tenderloins with green curry herbs. Nice Thai. Then the Thai wool vegetable can not be missed
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Ingredients
Directions
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Put the quinoa with the Thai green curry, the coconut milk and the water in a pan and bring to high heat on a high heat.
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Turn down the heat when the water is boiling and simmer for 10 minutes. Remove the pan from the heat and leave with the lid on the pan until use.
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Meanwhile, scoop the chicken fillet with the Thai green curry and the oil and sprinkle with salt. Thread the chicken tenderloins on the skewers.
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Heat the grill pan and grill the chicken in 10 min. Brown and done. Times regularly.
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In the meantime, heat the oil in a stirring stir-fry, stir-fry the vegetables for 4 minutes on a high heat.
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Slice the mint leaves and mix with the vegetables through the quinoa. Divide over deep plates and place the chicken satay on top.
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Nutrition
575Calories
Sodium17% DV400mg
Fat34% DV22g
Protein60% DV30g
Carbs19% DV58g
Fiber48% DV12g
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