Curry Chicken Breast with Quinoa and Carrots

Ingredients

• 4 Carrots
• 4 tbsp coconut oil
• Salt
• Pepper
• 500 g chicken breast fillet
• 2 tbsp yellow curry paste (à 15 g)
• 2 tbsp lemon juice
• 150 g quinoa
• 50 g peanuts (roasted; unsalted)
• 40 g peanut butter
• 200 ml coconut milk
• 1 tbsp soy sauce
• Cayenne pepper
• 200 g spinach
• 10 g ginger root

Instructions

1. 1.

   Peel, peel and thinly slice the carrots diagonally. Mix with 1 tbsp coconut oil, salt and pepper and place on a baking sheet lined with baking paper. Rinse the chicken, pat dry and cut into approximately 1 cm thick slices. Mix the curry paste with 2 tbsp oil, lemon juice and salt. Mix in the chicken and place on the baking sheet with the carrots. Bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for approx. 20 minutes.

2. 2.

   Meanwhile, rinse the quinoa in a sieve and cook in boiling salted water for 10–15 minutes.

3. 3.

   In the meantime, chop the peanuts, reserving half. Bring peanut butter, coconut milk and soy sauce to a boil in a pot while stirring and simmer on low heat for 5 minutes until creamy. Season the sauce with cayenne pepper and salt and mix in the peanuts, adding water as needed.

4. 4.

   Wash and shake the spinach dry. Peel and finely chop the ginger. Heat the remaining oil in a pan. Sauté the ginger in medium heat for 1 minute. Add the spinach and let it wilt, then season with salt. Arrange the spinach with quinoa, carrots and chicken on 4 plates, sprinkle with the remaining peanuts and serve with the sauce.