Protein Upgrade | Chinese Cashew ORGANIC Chicken
with Roasted Brussels Sprouts over Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
620 /serving
You’ll go nuts for this chic version of a Chinese restaurant favourite. Sweet soy, freshly squeezed lime and pungent ginger paste get saucy with chicken breasts—certified organic, so they’re better for you and the environment—as they cook to tender. Plate with roasted Brussels sprouts, crunchy cashews and spiced quinoa, side-stepping the carbo load of rice.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 300g Brussels sprouts
- 1 Lime
- 15ml Ginger paste
- 25g Roasted cashews
- 95g White quinoa
- 45ml Sweet soy sauce
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Cashews • Sesame • Soy • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
18 g
Saturated Fat
3 g
Sodium
1280 mg
Total Carb
77 g
Sugars
25 g
Protein
43 g
Fibre
11 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and ½ the spices; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Roast the Brussels sprouts
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Start the chicken
- Meanwhile, pat the chicken dry; season with ½ the remaining spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, 6 to 8 min. on one side, until partially cooked.
Make the sauce & finish the chicken
- Quarter the lime.
- Flip the chicken and add the juice of 2 lime wedges, ⅓ cup water (double both for 4 portions), the soy sauce, demi-glace, ginger and remaining spices; bring to a boil.
- Reduce to a simmer and cook, partially covered, occasionally spooning the sauce over, 6 to 8 min., until the sauce has reduced and the chicken* is cooked through.
Plate your dish
- Divide the quinoa between your plates.
- Top with the chicken (slice beforehand if desired) and Brussels sprouts.
- Spoon the sauce over.
- Garnish with the cashews and remaining lime wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
