Tuesday, February 14, 2012

Chicken and Edamame in an Orange-Ginger Sauce over Quinoa

I am not one to cook with fruit - I don't really like it in salads, prefer savory over sweet, and have only used citrus in marinades or the occasional sauce, such as in chicken piccata. But for some reason, when I saw this recipe for Chicken and Edamame with Orange-Ginger Dressing on the blog Confections of a Foodie Bride, I was intrigued.

I used this cold salad recipe as inspiration to create this warm dish - Chicken and Edamame in an Orange-Ginger Sauce over Quinoa. I couldn't get enough of it - light, fresh, bright, and healthy. And I'm always looking for new ways to use quinoa - it was the perfect base for this dish.

Ingredients (for one serving)

  • 1 boneless, skinless chicken breast
  • Spices - salt, pepper, chili powder, cumin
  • 1/2 c quinoa cooked according to package directions (using water or chicken broth as your liquid)
  • 1 tsp olive oil
  • 1/4 red pepper, chopped
  • 1/4 red onions, chopped
  • 1/2 c low sodium chicken broth
  • Juice from 1/2 an orange
  • Juice from 1/2 a lime
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • Handful of shelled edamame
  • Cilantro for garnish

Directions

  • Season chicken with the spices; cook in the oven on 400 until done, approximately 12-15 minutes. Set aside.
  • Cook quinoa
  • In a saute pan, heat olive oil.
  • Add red pepper and red onion; saute 3-4 minutes. Add garlic and ginger; saute 2-3 minutes.
  • Mix broth, orange juice, and lime juice; add to the pan. Bring to a simmer for a few minutes. Toss edamame into the sauce to warm.
  • Plate your quinoa. Slice the chicken and place over the quinoa. Pour the sauce over the chicken and quinoa and garnish with cilantro.

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1 comment:

michael said...

chicken and ginger is fab combination. adding the orange? superb!