Ingredients
1
1 servings
- •2 cloves garlic, minced
- •1 tablespoon minced fresh ginger
- •1 tablespoon sesame oil
- •1 tablespoon honey
- •¼ cup soy sauce
- •1 boneless, skinless chicken breast
- •½ cup dry quinoa, rinsed
- •1 ½ cups chicken stock
- •½ cup sliced carrot
- •½ cup snap peas, ends trimmed
- •½ cup shredded red cabbage
- •½ cup sliced bell pepper
- •½ cup broccoli florets
- •1 large egg
- •kosher salt, to taste
- •½ avocado, sliced
- •sliced scallion, for garnish
- •toasted sesame seed, for garnish
Instructions
- In a small measuring cup, whisk together the garlic, ginger, sesame oil, honey, and soy sauce.
- Pour about 2 tablespoons of the sauce over the chicken breast in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
- Cook the chicken in a small nonstick saucepan over medium heat until golden brown on one side, then flip and cook the other side until the internal temperature reaches at least 165°F (75°C), about 10 minutes total. Remove the chicken from the pot. Let rest for 5 minutes, then slice.
- Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil over high heat, then reduce the heat to low and place a metal strainer over the simmering quinoa.
- Add the carrot, snap peas, red cabbage, bell pepper, broccoli, and egg to the strainer. Sprinkle with salt, then cover and cook for 20 minutes.
- Remove the strainer from the pot, then fluff the quinoa. Peel the egg and cut in half lengthwise.
- Arrange the chicken and steamed veggies atop the quinoa. Top with the sliced avocado and egg. Pour over the reserved sauce, then garnish with scallions and toasted sesame seeds.
- Enjoy!
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