Mouthwatering Polynesian Paleo Dinner: Grilled Lemon Herb Chicken Skewers with Tropical Fruit Salsa & Coconut Lime Quinoa

Allergens

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Ingredients

• 6 large boneless, skinless chicken breasts
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 lb mixed tropical fruit (pineapple, mango, kiwi, etc.)
• 1 cup uncooked quinoa
• 1 can (13.5 oz) full
• fat coconut milk
• Zest and juice of 2 limes
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Prepare the chicken skewers by cutting the chicken into 1 inch cubes and threading onto metal or soaked wooden skewers.
2. In a large bowl, whisk together lemon juice, olive oil, parsley, cilantro, garlic, salt, and black pepper. Pour marinade over the chicken skewers and let them rest in the refrigerator for 30 minutes.
3. While the chicken is marinating, prepare the tropical fruit salsa by dicing the mixed fruits into small cubes and combining them in a bowl. Add salt and black pepper to taste.
4. Rinse quinoa under cold water and cook according to package instructions using coconut milk instead of water. Once cooked, fluff with a fork and add lime zest and juice. Season with salt and black pepper to taste.
5. Preheat a grill or grill pan to medium high heat. Grill the chicken skewers until fully cooked and slightly charred on all sides, approximately 6 8 minutes per side.
6. Serve the grilled lemon herb chicken skewers alongside the tropical fruit salsa and coconut lime quinoa. Garnish with fresh cilantro leaves.

Chef’s Insight

For added flavor, marinate the chicken overnight for a deeper infusion of flavors.

Notes

Choose ripe, but firm tropical fruits for the salsa to ensure they hold their shape. - For a non-Paleo option, serve the chicken skewers over rice instead of quinoa.