7 oz Chicken Breast
⅓ cup Quinoa
¾ cup Water
1 tbsp Tamari
1 ½ tsps Raw Honey
1 ½ tsps Apple Cider Vinegar
½ cup Cashews (halves)
2 cups Broccoli (cut into florets)
1 ½ tbsps Avocado Oil
1 ½ tbsps Ginger (grated)
1 ½ Garlic (minced)
1 ½ Stalks of green onion (chopped)
Sea Salt * Black Pepper to taste
Preheat oven to 350ºF (177ºC). Sprinkle the chicken with your clean spices of choice. Place on a baking sheet and bake for 30 minutes. Once done, remove from oven and dice into pieces or strips.
Meanwhile, add quinoa and water to a medium sized pot. Heat on high until it reaches a boil. Once boiling, cover and reduce to a simmer for 12 to 15 minutes. Once all liquid is absorbed, remove the cooked quinoa from heat, ﬂuff with a fork and set aside.
Combine the tamari, honey and vinegar in a bowl and stir until mixed. Set aside.
Steam broccoli until bright green (~5 minutes). Do not overcook as this reduces the nutritional value.
Heat oil in the skillet. Add the ginger, green onion and garlic and cook for another minute. Stir in the broccoli, chicken and tamari mixture. Stir until heated through or until tamari mixture is absorbed.
Serve stir fry over a layer of quinoa. Top with cashews. Season with sea salt and pepper to taste. Enjoy!
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