Sesame Salt & Pepper Chicken Over Spring Quinoa

Sesame Salt & Pepper Chicken Over Spring Quinoa

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A simple dish that's easy to prepare and a delight to eat. Tender chicken is seasoned with just the right combination of sesame salt and pepper to wake up the palate without being overwhelming. Light spring quinoa picks up the seasoning from the chicken and provides a delicate yet hearty base for the entire meal.

 

Calories Per Serving: 654  |  Serves: 2  |  Minutes: 30

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Instructions:


  1. Season both sides of chicken with ½ packet of salt and ½ packet of pepper. Heat medium skillet on medium-high then add ½ sesame oil packet. Wait 45 seconds then cook chicken 5 minutes on each side or until brown.
  2. Add ½ cup of water and ½ cup of evaporated milk to a bowl and mix well then pour in skillet with chicken. Bring down to simmer. Cook for about 10 minutes.
  3. Bring 2 cups water to a boil. Add 1 packet quinoa, reduce the heat to low and simmer for about 15 minutes. The grain pops and the outside germ will separate when done. Strain then run cold water over for about 3 minutes until cold. Transfer to mixing bowl.
  4. Dice carrot and radish. Slice 2 spring scallions into wheels using the green part. Add to mixing bowl with chilled quinoa and rice wine vinegar. Add salt and pepper to taste.
  5. Plate the quinoa spring salad on bottom and then place chicken next to or on top pouring the pan sauce on top of the chicken.
 
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Ingredients:


  • 2 chicken breasts
  • 1 radish
  • 1 small carrot
  • 2 scallions
  • 1 small can evaporated milk
  • 1 packet quinoa
  • 1 packet rice wine vinegar
  • 1 packet sesame oil
  • 1 packet black pepper
  • 1 packet fine sea salt

Tools Needed:


  • Sauce pot
  • Ovenproof medium skillet
  • Kitchen tongs
  • Chef's knife
  • Medium pot