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Tamari and maple glazed chicken breast with ginger quinoa
Tamari and maple glazed chicken breast with ginger quinoa
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Quick and flavorful Asian chicken dish perfect for busy weeknights - a comforting winter meal packed with superfoods.
Ingredients:
  • 60ml tamari
  • 60ml maple syrup
  • 2 garlic cloves, crushed
  • 4 x 180g skinless chicken breasts
  • 18.40 gm sunflower oil
  • 2 tsp sesame oil
  • 30.00 ml finely grated ginger
  • 1/2 bunch spring onions, pale part finely chopped, dark green thinly sliced
  • 300g quinoa
  • 2 bunches broccolini, blanched
  • 6.00 gm sesame seeds, toasted
  • Lime halves, to serve
Instructions:
  • Preheat the oven to 220C. Mix tamari, maple syrup, and garlic in a bowl. Add chicken and toss to coat. Remove chicken, keeping the marinade, and place on a small roasting pan lined with parchment paper. Roast for 15 minutes, basting every 5 minutes with the reserved marinade. Pour the remaining marinade over the chicken for the last 5 minutes of cooking. Once done, let the chicken rest covered with foil for 5 minutes before serving.
  • Heat sunflower and sesame oils in a saucepan over medium-high heat. Sauté ginger and pale spring onion for 1-2 minutes until fragrant. Toast quinoa for 30 seconds. Pour in 3 cups (750ml) water and simmer. Cook on medium-low for 10 minutes until liquid is absorbed. Let it sit covered for 5 minutes, then mix in dark green spring onion.
  • Slice the chicken and distribute it among plates along with the broccolini, quinoa, and sesame seeds. Drizzle the reserved pan juices over the dishes and serve with lime halves.

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