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- Total Time:
- 9 hrs 15 mins
- 3 c. whole raw cashews, soaked overnight and drained
- 4 cloves garlic, minced
- 1/3 c. lemon juice
- 1 tbsp. dill weed
- 1/2 tsp. onion powder
- 2 tbsp. hot sauce
- 2 c. almond milk, divided
- 4 boneless, skinless chicken breasts (4 oz each), trimmed and pounded flat
- 2 c. cooked quinoa
- 4 tsp. olive oil
- 2 tbsp. tomato paste
Directions
- In a blender, combine cashews, garlic, lemon juice, dill, onion powder, hot sauce, and 1 cup almond milk. Put aside 1/2 cup of this mixture, then add remaining cup of almond milk to blender and combine. Pour into a zip-top bag, add chicken, and marinate for 30 minutes. Preheat oven to 400F. Coat chicken in quinoa, and pan-sear over high heat with 3 teaspoons oil for 3 minutes per side. Place on an oil-coated rack (use remaining oil) on top of a baking pan; bake for 25 minutes. Flip halfway through. Combine reserved cashew mixture and tomato paste for sauce. Garnish with lemon.
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Advertisement – Continue Reading Below
,
, ,Low-Sodium
, Brian KennedyAdvertisement – Continue Reading BelowTotal Time: 9 hrs 15 mins3 c. whole raw cashews, soaked overnight and drained4 cloves garlic, minced1/3 c. lemon juice1 tbsp. dill weed1/2 tsp. onion powder2 tbsp. hot sauce2 c. almond milk, divided4 boneless, skinless chicken breasts (4 oz each), trimmed and pounded flat2 c. cooked quinoa4 tsp. olive oil2
, http://www.edamam.com/ontologies/edamam.owl#recipe_88881c65a3527038779e7af06c064123
, 12
, Low-Sodium
, Sugar-Conscious,Mediterranean,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:
- 3 cups whole raw cashews, soaked overnight and drained
- 4 cloves garlic, minced
- 1/3 cup lemon juice
- 1 tbsp dill weed
- 1/2 tsp onion powder
- 2 tbsp hot sauce
- 2 cups almond milk, divided
- 4 boneless, skinless chicken breasts (4 oz each), trimmed and pounded flat
- 2 cups cooked quinoa
- 4 tsp olive oil
- 2 tbsp tomato paste
,
, Brian KennedyAdvertisement – Continue Reading BelowTotal Time: 9 hrs 15 mins3 c. whole raw cashews, soaked overnight and drained4 cloves garlic, minced1/3 c. lemon juice1 tbsp. dill weed1/2 tsp. onion powder2 tbsp. hot sauce2 c. almond milk, divided4 boneless, skinless chicken breasts (4 oz each), trimmed and pounded flat2 c. cooked quinoa4 tsp. olive oil2 tbsp. tomato pasteDirectionsIn a blender, combine cashews, garlic, lemon juice, dill, onion powder, hot sauce, and 1 cup almond milk. Put aside 1/2 cup of this mixture, then add remaining cup of almond milk to blender and combine. Pour into a zip-top bag, add chicken, and marinate for 30 minutes. Preheat oven to 400F. Coat chicken in quinoa, and pan-sear over high heat with 3 teaspoons oil for 3 minutes per side. Place on an oil-coated rack (use remaining oil) on top of a baking pan; bake for 25 minutes. Flip halfway through. Combine reserved cashew mixture and tomato paste for sauce. Garnish with lemon.Advertisement – Continue Reading BelowAdvertisement – Continue Reading Below
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