Lunch · Chinese · 15 min
Steamed Chicken Breast with Ginger-Scallion Oil and Fragrant Quinoa
- Calories
- 607
- Protein
- 50g
- Carbs
- 62g
- Fat
- 19g
Ingredients
- 139.4 g boneless skinless chicken breast
- 1 tbsp ginger root
- 0.5 tsp salt
- 75 g quinoa
- 93.2 g broccoli
- 2 each scallion
- 1 tbsp canola oil
- 1 tsp soy sauce
- 20.5 g sliced almonds
Method
- 01Rub chicken breast with half of the salt and set on top of half of the sliced ginger root in a bamboo steamer.
- 02Place bamboo steamer over a pot of boiling water, cover, and steam for 12 to 15 minutes until chicken is completely opaque throughout and reaches an internal temperature of 165°F (74°C).
- 03Steam broccoli florets in the steamer during the last 4 to 5 minutes of cooking until tender-crisp and bright green.
- 04Fluff hot cooked quinoa with a fork and transfer to a serving plate.
- 05Finely mince remaining ginger root and scallion whites; place in a heatproof bowl with remaining salt and soy sauce.
- 06Heat canola oil in a small pan until shimmering and hot, then carefully pour over ginger and scallions to sizzle and release aromatics.
- 07Slice cooked chicken breast into strips against the grain, arrange over quinoa alongside steamed broccoli, spoon ginger-scallion oil over the top, and sprinkle with sliced almonds.
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