HOW TO COOK QUINOA CHICKEN – XMAS SPECIAL RECIPE | Rabblewriter.com
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Hey guys,

I posted my couscous chicken recipe a few weeks back and you seemed to enjoy it so this time I bring you a holiday themed, christmas special, meal prep!

It’s my Quinoa chicken with roasted almonds, cranberries and roasted butternut squash (with a dash of cinnamon).
It’s a low carb, easy to make, tasty meal and you can also get creative with it!

Sounds good? Let’s get to it.

MACROS:
Each serving contains around 590kcal: 54g Protein ; 36g Carbs; 25g Fat.
In this video I cooked two servings.

This dish has 4 components, a vegetable broth, quinoa (cooked in the broth), roasted butternut squash with shallots and cinammon and sautéed chicken breast with garlic, thyme, roasted almonds and dried cranberries.

INGREDIENTS:
Broth:
– 1 Onion
– 1 Carrot
– 1 Broccoli Stem
– 1 Garlic Clove
– 1 Tomato
– Top part of a green bell pepper
– 1/2 leek + Bottom part
– Butternut squash trimmings
– Shallot trimmings

– 100g of Quinoa

– Chicken breast: 287g
– Thyme
– Dried cranberries: 40g
– Almonds: 40g
– Kale: 10g

– Butternut squash: 264g (after removing the skin and seeds)
– Shallots: 50g
– Cinnamon
– A bit of olive oil

Total olive oil used for the recipe: 20mL

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RECIPE:
STEP 1:
You want to start things off with the broth because the longer it cooks, the more flavor it will pack.
Chop everything into a pot, let it gain some color, add water and let it simmer for at least 1 hour.

STEP 2:
Cut the butternut squash into cubes, dice the shallots, add some olive oil and take it to the oven for approximately 45 minutes at 180ºCelsius (356 Fahrenheit). Check every now and then to see if it is cooked. When it is cooked, add a dash of cinnamon on top.

STEP 3:
Roast almonds.

STEP 4:
Dice the chicken into cubes and chop some garlic. Save for later.

STEP 5:
Strain your broth and cook the quinoa in it. I use twice as much liquid as the quinoa (200ml broth to 100g quinoa).
Bring the broth to a boiling point, add the quinoa, turn the heat to the minimum and let it simmer for 15-20 minutes.

Grind the almonds. Half of it is ground just a bit so you can sautée small bits with the chicken and the other half should be ground to almost dust so you can sprinkle at the end.

STEP 6:
Heat up a pan with some olive oil and add the chicken. Let it cook for a while, until it releases all its water, add some salt, pepper and thyme. You should hear a sizzle.
When the water has evaporated, add the bits of roasted almond, the cranberries and sautée everything together until you get a nice golden color.
—-
BONUS STEP:
Boil some water and cook Kale for 15-20 seconds and add it to the chicken while it’s sautéing for extra crunchyness, color and flavor!
—-
Plate everything and sprinkle the roasted almond on top.

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Enjoy!

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Comments (3)

  1. Stephen Tomlinson
    Posted on January 11, 2022
  2. Luis Silva
    Posted on January 11, 2022
  3. Miguel Falcão
    Posted on January 11, 2022

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