Breakfast · West African · 15 min
West African-Inspired Chicken and Spinach Scramble with Steamed Quinoa
- Calories
- 554
- Protein
- 52g
- Carbs
- 48g
- Fat
- 18g
Ingredients
- 32 g quinoa
- 118.8 g boneless skinless chicken breast
- 2.486 each egg
- 96 g spinach
- 96 g apple
- 1 tbsp extra-virgin olive oil
- 0.25 tsp red pepper flakes
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01In a small saucepan, combine quinoa with 140 ml water. Bring to a boil, cover, reduce heat to low, and steam for 15 minutes until liquid is absorbed and fluff with a fork.
- 02Heat olive oil in a non-stick skillet over medium-high heat. Add the diced chicken breast, salt, and red pepper flakes. Sauté for 5-6 minutes until chicken is browned and reaches an internal temperature of 165°F (74°C).
- 03Lower heat to medium and add diced apples, cooking for 2 minutes until just softened. Add chopped spinach and toss until wilted.
- 04Whisk eggs in a small bowl and pour into the skillet over the chicken and vegetable mixture. Gently fold until eggs are soft-set, creamy, and fully set to 160°F (71°C).
- 05Fold in the cooked quinoa to warm through and combine evenly.
- 06Plate immediately and garnish with cracked black pepper.
Cook it with the whole plan around it
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