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Tamari and maple glazed chicken breasts with ginger quinoa

Name: Tamari and maple glazed chicken breasts with ginger quinoa recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup (60ml) tamari; 1/4 cup (60ml) maple syrup; 2 garlic cloves, crushed; 4 x 180g skinless chicken breasts; 1 tbs sunflower oil; 2 tsp sesame oil; 1 1/2 tbs finely grated ginger; 1/2 bunch long green shallots, white part finely chopped, green part thinly sliced; 1 1/2 cups (300g) red quinoa; 2 bunches broccolini, blanched; 2 tsp sesame seeds, toasted; Lime halves, to serve

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Tamari and maple glazed chicken breasts with ginger quinoa

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by Warren Mendes

delicious. team

Oct 02, 2015

Served with red quinoa and broccolini, this easy tamari and maple marinated chicken will become an instant supper staple.

1/4 cup (60ml) tamari
1/4 cup (60ml) maple syrup
2 garlic cloves, crushed
4 x 180g skinless chicken breasts
1 tbs sunflower oil
2 tsp sesame oil
1 1/2 tbs finely grated ginger
1/2 bunch long green shallots, white part finely chopped, green part thinly sliced
1 1/2 cups (300g) red quinoa
2 bunches broccolini, blanched
2 tsp sesame seeds, toasted
Lime halves, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced. Combine tamari, maple and garlic in a bowl, add the chicken and turn to coat. Drain chicken, reserving the marinade, and place in a small baking paper-lined roasting pan. Roast for 15 minutes, basting with marinade every 5 minutes, pouring all remaining marinade over for the final 5 minutes of cooking. Remove from oven and set aside to rest, loosely covered with foil, for 5 minutes.
2.

To make the quinoa, heat the sunflower and sesame oils in a saucepan over medium-high heat. Add ginger and white shallot, and cook for 1-2 minutes, until fragrant. Add quinoa and cook, stirring for 30 seconds, or until lightly toasted. Add 3 cups (750ml) water and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes, or until all liquid is absorbed. Cover and set aside for 5 minutes, then toss through green shallot.
3.

Slice chicken, reserving pan juices, and divide among plates with broccolini, quinoa and sesame seeds. Drizzle over reserved pan juices and serve with lime halves.