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
- 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.