Thai Basil Chicken Quinoa Bowl

This vibrant Thai Basil Chicken Quinoa Bowl combines the aromatic flavors of Thai basil and tender chicken with the nutty texture of quinoa. It's a fusion of Thai and contemporary healthy eating, featuring a zesty lime dressing that brings it all together. Packed with protein and fiber, this dish is a nourishing option that satisfies both the palate and dietary requirements.

Ingredients:

• 1 cup quinoa
• 2 cups water or chicken broth
• 1 lb chicken breast, diced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup sugar snap peas, trimmed
• 1 cup fresh Thai basil leaves
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Rinse the quinoa under cold water, then combine it with water or chicken broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the diced chicken breast to the skillet, cooking until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
4. Stir in the red bell pepper and sugar snap peas, cooking for an additional 3-4 minutes until the vegetables are just tender.
5. In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, and lime juice. Pour this sauce over the chicken and vegetables, stirring to combine.
6. Remove from heat and fold in the fresh Thai basil leaves until wilted.
7. To serve, place a generous portion of quinoa in a bowl, top with the Thai basil chicken mixture, and garnish with lime wedges.