Sautéed Vegetables & Grilled Chicken Thighs with Coconut Almond Kaffir Lime Cream
Prep time
Cook time
Total time
Serves: 2
  • For the Kaffir Coconut Sauce:
  • ½ cup full fat coconut milk
  • 1 teaspoon honey
  • 2-3 whole kaffir lime leafs
  • 1 tablespoon almond meal (flour)
  • 4 chicken thighs seasoned with salt and pepper
  • 2 cups vegetables of choice (I used bell pepper, mushrooms, kale, and onion)
  • 1 garlic clove, crushed
  • ½ tablespoon olive oil
  • salt and pepper
  • 1 tsp lemongrass paste or crushed lemongrass
  • ⅓ cup raw quinoa
  • ⅔ cup organic chicken broth
  1. Season the chicken thighs and grill on the BBQ and cook the quinoa in a rice cooker or on the stovetop with the chicken broth.
  2. While the chicken and quinoa are cooking, prepare the coconut sauce.
  3. In a high speed blender add the ingredients for the sauce and blend until smooth. Remove from the blender and add to a pan over low heat.
  4. In another large pan over medium heat add the olive oil, garlic, lemongrass, and vegetables and sauté until tender crisp, about 4-5 minutes, then remove from heat.
  5. Stir the coconut sauce and increase the heat to medium until the sauce is nice and hot.
  6. On two plates divide the cooked quinoa and top with the sautéed vegetables, and 2 or 3 of the grilled chicken thighs, pour the hot coconut sauce over top and enjoy!
Nutritional Information
Serving size: ½ recipe Calories: 414 kcal Fat: 21g Carbohydrates: 31g Sugar: 7g Fiber: 5g Protein: 24g
Recipe by Nutrition in the Kitch at