Step-by-Step Instructions

1. 1.Prepare Chicken for Searing

   Heat 2 tablespoons of coconut oil in a large pan over medium-high heat. Season the chicken breast and thigh pieces generously with salt and fresh ground black pepper.

2. 2.Sear Chicken

   Place the seasoned chicken pieces into the hot pan. Sear the chicken for approximately 3 minutes per side until golden brown and barely uncooked in the middle. Remove the chicken from the pan and set aside.

3. 3.Cook Quinoa

   In a separate pot, combine 1 cup of red and white quinoa with 1 1/2 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook until all water is absorbed and quinoa is fluffy, about 15 minutes. Stir gently.

4. 4.Sauté Onions and Peppers

   Add the sliced onion to the same pan used for chicken. Sauté for a few minutes until slightly softened. Then, add the sliced red and yellow bell peppers to the pan and continue to sauté with the chicken and onions until vegetables are tender-crisp.

5. 5.Add Spices and Coconut Milk

   Sprinkle 2 teaspoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of ginger powder, and 1/2 teaspoon of curcumin over the chicken and vegetables. Stir well to combine. Pour in 8 ounces of full-fat coconut milk and stir. Cover the pan and let it simmer on low heat for 5-7 minutes to allow flavors to meld.

6. 6.Add Peas and Simmer

   Stir in 1 cup of frozen peas (or fresh snap peas) into the curry. Continue to simmer gently for another 2-3 minutes, ensuring the chicken is fully cooked through and the sauce has slightly thickened.

7. 7.Prepare Sweet Romaine Salad

   In a large bowl, tear 4 leaves of washed and dried romaine lettuce into bite-sized pieces. Add shredded carrot, corn kernels, and sliced avocado. Drizzle with 2 tablespoons of extra virgin olive oil and 1 tablespoon of balsamic vinegar. Season with salt and fresh ground black pepper. Toss gently to combine.

8. 8.Prepare Crunchy Berries & Yogurt

   In a separate bowl, combine 1/2 cup fresh blueberries, 1/2 cup fresh blackberries, and 1/2 cup roughly chopped fresh strawberries. Add 1/4 cup of organic, high-fructose free granola and 1 tablespoon of chopped dried ginger. Stir gently.

9. 9.Plate and Serve

   Spoon a portion of cooked quinoa onto a plate. Top with the coconut curry chicken and vegetables, ensuring plenty of sauce. Garnish with fresh endive and a lemon wedge if desired. Serve immediately with the sweet romaine salad and the crunchy berries & yogurt dessert.