High-protein sesame and ginger chicken with quinoa

High-protein sesame and ginger chicken with quinoa: a savoury recipe with chicken breast, quinoa, peas, ginger, sesame and gluten-free soy sauce.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 450 kcal per serving
• Protein: 30 g
• Fat: 15 g
• Carbs: 40 g

Ingredients

• 200g chicken breast
• 100g sugar snap peas
• 1 spring onion
• 150g quinoa
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• Salt
• Pepper
• 1 tsp fresh ginger
• 1 tbsp soy sauce (gluten-free)

Method

You’ll need: frying pan · saucepan · sieve · wooden spoon

1. Rinse the quinoa thoroughly in a sieve and cook in water until fluffy and soft. Then leave to steam dry briefly.
2. Heat the sesame oil in a large frying pan and brown the chicken all over until golden and cooked through. Season with salt and pepper.
3. Add the ginger and gluten-free soy sauce to the chicken and stir in briefly. Add maple syrup or honey and the peas and glaze everything over a medium heat.
4. Add the cooked quinoa to the pan and fold in carefully. Cook a little longer until everything is hot and the sauce coats the quinoa well.
5. Season to taste with salt, pepper or a small splash of water, if the consistency needs adjusting.
6. Divide between plates and serve with sesame seeds and spring onion.

Good to know

This dish is quick to make and tastes nicely savoury with a gentle sweetness. Best of all: it's hearty without feeling heavy.

Swaps

Chicken breast → turkey breast (similar protein content and a slightly stronger flavour); Maple syrup → date paste (no refined sugar, plus a little fibre); Quinoa → buckwheat (gluten-free, contains minerals); Sesame oil → olive oil (more monounsaturated fatty acids, milder for everyday cooking)

Allergens

Contains sesame and soya. Well suited to children if you go easy on the ginger and salt (no honey for babies under one year old), and fine in pregnancy as long as the chicken is cooked right through.

Dairy-free recipes