Breakfast · Filipino · 15 min
Pandesal with Roasted Almonds and Honey-Glazed Quinoa
- Calories
- 477
- Protein
- 39g
- Carbs
- 42g
- Fat
- 18g
Ingredients
- 51.7 g pandesal rolls
- 150.1 g quinoa
- 1 tsp honey
- 121.4 g boneless skinless chicken breast
- 0.25 tsp sea salt
- 22.8 g slivered almonds
Method
- 01Place the raw boneless skinless chicken breast in a small saucepan, cover with water, and add half of the sea salt. Bring to a gentle simmer over medium heat and poach for 12-15 minutes until opaque throughout, cooked through, and reaching an internal temperature of 165°F (74°C). Remove, cool slightly, and shred finely.
- 02In a separate small saucepan, combine cooked quinoa with a tablespoon of water and honey. Warm over low heat for 3 minutes, stirring constantly until cohesive and glazed.
- 03Toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden brown and fragrant, shaking the pan frequently.
- 04Warm the pandesal rolls in a toaster oven for 2-3 minutes until warm and slightly crisp on the outside, then split open.
- 05Plate the split pandesal alongside the warm honey-glazed quinoa topped with shredded chicken and toasted almonds. Finish with a pinch of sea salt.
Cook it with the whole plan around it
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