This is a great meal for runners, crossfit athletes and just about anyone else who wants a protein packed meal with lots of veggies. I made this recipe to feed a family of 5 but you can easily scale it down.
5 chicken breasts, sliced
2 broccoli heads, cut into florets
1 pack thin asparagus, stems removed
1 c. quinoa
3 scallions, chopped – white parts only
FOR THE MARINADE:
2 tsp. fresh ginger grated
4 tbsp. low sodium soy sauce or tamari sauce
2 tsp. japanese sesame oil
2 tsp. (or more if you like it sweeter) agave nectar or organic honey
pinch of salt
1/2 c. fresh cilantro, chopped
2 tbsp. sesame seeds
Prepare the quinoa by adding 1 c. quinoa to a pot and fill it about 1 inch over the top of the quinoa with water.
Cook on high heat until it starts to boil. Once it starts to boil, put heat on low and cover pot. Allow to cook for about 7-10 minutes.
While the quinoa is cooking, boil the broccoli florets and the asparagus…
Once the water starts boiling, watch the vegetables until they turn a bright green colour. Once they are bright green, strain and place the broccoli and the asparagus immediately into an ice water bath (this stops the cooking process and avoids the vegetables from getting gross and soggy).
Next make the marinade: Place all the ingredients up to the salt in a small bowl and whisk.
Slice the chicken breasts and place in a large bowl.
Once chicken slices are in the bowl, pour the marinade over the chicken but reserve a little for later.
Heat olive oil on a skillet and once hot, cook the chicken until it is no longer pink on the inside.
Once the chicken breast slices are cooked, add the broccoli, asparagus and quinoa with the leftover marinade, chopped cilantro and scallions. Sprinkle sesame seeds on top.
Serve in a nice bowl and enjoy!