lunch

Steamed Chicken Breast with Ginger-Scallion Oil and Fragrant Quinoa

Name: Steamed Chicken Breast with Ginger-Scallion Oil and Fragrant Quinoa
Ingredients: 144.7 g Chicken breast, skin removed; 233.2 g Quinoa, cooked; 93.2 g Broccoli, florets, steamed; 8.2 g Almonds, sliced

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Chicken breast, skin removed144.7 g

Quinoa, cooked233.2 g

Broccoli, florets, steamed93.2 g

Almonds, sliced8.2 g

Instructions

Prepare the chicken by rubbing it with a pinch of salt and slices of fresh ginger. Place in a bamboo steamer set over boiling water and steam for 12–15 minutes until the juices run clear and the meat is opaque and tender.

While the chicken steams, steam the broccoli florets for 4–5 minutes until vibrant green and tender-crisp.

Fluff the pre-cooked quinoa with a fork, ensuring it is warm.

Prepare a ginger-scallion oil infusion by heating a touch of neutral oil with minced ginger, scallion whites, and a dash of soy sauce (optional) until fragrant and sizzling.

Slice the chicken into elegant strips against the grain.

To plate: mound the warm quinoa in a shallow bowl, arrange the steamed chicken and broccoli alongside. Drizzle the ginger-scallion oil over the chicken and top with sliced almonds for a necessary textural crunch. Serve immediately while the aromatics are at their peak.