Chicken balsamic, seasonal vegetables with mint and quinoa
A dish full of contrasting flavors, freshness, texture, crunchiness, softness, a beautiful acidity on the poultry.
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Ingredients
Portions:
4
150 g
chicken breasts
80 g
quinoa
50 g
courgette, diced
30 g
green peas
30 g
fine green beans, chopped
20 g
candied tomatoes, chopped
20 g
stem onions, sliced
2 tbsp
huile d'olive casa
2 tbsp
balsamic vinegar
1 tsp
sel fin
0.5 tsp
poivre blanc moulu
10 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 80 g of quinoa under cold water, then cook according to package instructions. Set aside and keep warm.
- In a large skillet, heat 1 tbsp of huile d'olive casa over medium heat. Season 150 g of chicken breasts with 1 tsp of sel fin and 0.5 tsp of poivre blanc moulu, then cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.
- In the same skillet, add another 1 tbsp of huile d'olive casa. Sauté 20 g of sliced stem onions, 50 g of diced courgette, 30 g of green peas, and 30 g of chopped fine green beans for about 5 minutes until tender.
- Add 20 g of chopped candied tomatoes and 2 tbsp of balsamic vinegar to the vegetables. Cook for an additional 2 minutes, stirring occasionally.
- Slice the chicken breasts and serve over the cooked quinoa. Top with the vegetable mixture and garnish with 10 g of fresh mint. Serve warm.