Coconut Milk Poached Chicken with Quinoa and Roasted Broccolini

Deselect All

1 pound broccolini, ends trimmed and halved lengthwise if thick

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

1 cup quinoa

1 cup light coconut milk

4 cloves garlic, smashed and roughly chopped

1 large shallot, quartered

1 teaspoon crushed red pepper flakes

1 teaspoon low-sodium soy sauce

1 lime, zested and then halved

4 small boneless skinless chicken thighs (each about 6 ounces)

3 scallions, thinly sliced on the bias

1/2 cup lightly packed cilantro leaves

2 tablespoons toasted sesame seeds

Sriracha, chili crisp or your favorite hot sauce, for serving (optional)