Chef and owner Akasha Richmond creates local, seasonal, organic dishs for green-chic celebs. This high-protein favorite fuels stars in need of mega energy on-set.

Ingredients

　　3 medium shallots, roughly chopped

　　2 stalks fresh lemongrass (tough outer leaves removed)

　　1 piece ginger (about 1 1/2 inches), peeled

　　1/4 cup plus 5 teaspoons canola oil, divided

　　1/4 cup fresh lime juice

　　1 tablespoon tamari (or soy sauce)

　　2 tablespoons light brown sugar

　　1 1/2 teaspoons sea salt, plus more to taste

　　1 teaspoon freshly ground black pepper

　　1 teaspoon ground coriander

　　4 boneless, skinless organic chicken breasts (about 5 ounces each)

　　3/4 cup red quinoa

　　1 1/2 cups chicken broth (or stock)

　　Vegetable oil cooking spray

　　1 pound fresh sugar snap peas, strings removed

　　1 red bell pepper, cored, seeded, and thinly sliced

　　2 tablespoons chopped fresh mint

　　Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

Nutrition Per Serving

　　13.6 g fat (1.4 g saturated)

　　43.1 g carbs

　　7.3 g fiber

　　42.2 g protein

　　#### Nutritional analysis provided by Self