Chilled or lightly warmed — keeps the freshness of the lemon and coconut while maintaining texture and flavor.
Chicken Kelaguen with Quinoa
Meal credits 1
Keto/Paleo Option Available
A Guam island favorite — shredded chicken tossed with fresh lemon, coconut, green onions, and a hint of chili, served over fluffy quinoa. It’s light, zesty, and packed with island flavor and protein.
Ingredients
Farm raised Chicken whole legs or thighs, seasoning, yellow onions, garlic cloves, lemon juice, serrano peppers or jalapeno, coconut aminos, green onions, coconut milk, quinoa & achiote.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 513 | 414 |
| Fat | Grams | 20 | 19 |
| Carb | Grams | 25 | 11 |
| Protein | Grams | 34 | 43 |
Heating Instructions
Garnish with a squeeze of fresh lemon, a sprinkle of chili flakes, or a dash of coconut milk for that true Chamorro-style vibe.
Do not overheat. This dish is traditionally enjoyed chilled or lightly warm. For a warm version, heat 30–45 seconds just to take the chill off — don’t cook the chicken or it’ll lose freshness.
Not recommended — air frying will dry out the chicken and alter the flavor.
Not recommended — best served chilled or lightly warm.
Warm quinoa separately in a pan over low heat 1–2 minutes, then top with chilled chicken kelaguen for a perfect balance.