Personal Protein Pot
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Cuisine And Stories
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- 2 minutes read
Preparation
- 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!
