Poached Chicken Thighs with Ginger-Coconut Quinoa Recipe | MyRecipes - PCOS-Friendly Recipe

Servings: 4

Lunch

This Poached Chicken Thighs with Ginger-Coconut Quinoa Recipe | MyRecipes is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Adam Hickman Make this recipe first, and use the leftover quinoa for Spring Vegetable and Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. We cook the quinoa twice--once to absorb the liquid, and again to make it wonderfully

Ingredients

2 tablespoons olive oil, divided
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
2 tablespoons adobo sauce from canned chipotle chiles in adobo sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1 tablespoon lower-sodium soy sauce
6 (4-ounce) skinless, boneless chicken thighs
3 3/4 cups unsalted chicken stock, divided
1/2 cup chopped onion
5 garlic cloves, crushed
2 1/2 cups uncooked quinoa, rinsed and drained
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 (14-ounce) can light coconut milk
4 (1/4-inch-thick) slices peeled ginger
1/4 cup diagonally sliced green onions

Instructions

Combine 1 tablespoon oil and next 6 ingredients (through soy sauce); reserve 3 tablespoons. Combine remaining soy sauce mixture and chicken in a zip-top bag; seal. Let stand at room temperature 30 minutes, turning occasionally.
Remove chicken from bag; reserve marinade. Bring reserved marinade and 3 cups stock to a boil in a large Dutch oven. Add chicken; reduce heat, and simmer 10 minutes or until done. Remove chicken from pan. Place cooking liquid in a bowl; reserve. When cool, shred chicken into large pieces.
Heat pan over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add onion and crushed garlic cloves; sauté 5 minutes. Add reserved cooking liquid and quinoa; bring to a boil. Cover, reduce heat, and simmer 12 minutes (quinoa will be slightly undercooked). Reserve 3 1/2 cups quinoa mixture for Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. Add remaining 3/4 cup stock, pepper, salt, coconut milk, and ginger slices to remaining 2 cups quinoa mixture in pan; bring to a simmer. Cover and cook 15 minutes, stirring occasionally. Divide among 4 bowls; top evenly with chicken, reserved 3 tablespoons soy sauce mixture, and green onions.

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Frequently Asked Questions

Is Poached Chicken Thighs with Ginger-Coconut Quinoa Recipe | MyRecipes good for PCOS?

Yes, this Poached Chicken Thighs with Ginger-Coconut Quinoa Recipe | MyRecipes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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