Thai Basil Chicken Quinoa Bowl

This vibrant Thai Basil Chicken Quinoa Bowl is a delightful fusion of flavors and textures. Juicy chicken is marinated in a fragrant mix of lime juice, fish sauce, and Thai basil, then stir-fried until tender. Served over nutrient-rich quinoa and topped with a fresh cucumber and mango salsa, this dish is not only satisfying but also packed with protein and fiber, making it perfect for a wholesome lunch. It's gluten-free and can easily be made dairy-free for those with specific dietary needs.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 lb chicken breast, thinly sliced
• 1/4 cup fish sauce
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 3 cloves garlic, minced
• 1 cup Thai basil leaves, chopped
• 1 tablespoon vegetable oil
• 1 cucumber, diced
• 1 ripe mango, diced
• 1 red chili, finely chopped (optional)
• Salt and pepper to taste

Instructions:

1. Rinse quinoa under cold water and combine it with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.
2. In a bowl, mix fish sauce, lime juice, brown sugar, and minced garlic. Add the sliced chicken and marinate for at least 15 minutes.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-7 minutes.
4. Stir in chopped Thai basil and cook for an additional 1-2 minutes until fragrant. Season with salt and pepper.
5. In a separate bowl, combine diced cucumber, mango, and red chili (if using) to create a fresh salsa.
6. To assemble, place a serving of quinoa in a bowl, top with the Thai basil chicken, and finish with a generous scoop of cucumber and mango salsa. Enjoy warm!