Korean Grilled Chicken With Quinoa And Stir Fried Vegetables Recipe

About this recipe

Get ready to savor the bold flavors of Korea with our Korean Grilled Chicken with Quinoa and Stir-Fried Vegetables. This dish is a perfect balance of taste and nutrition, featuring air-fried chicken marinated in a blend of soy sauce, ginger, and Moroccan spices, served alongside fluffy quinoa and colorful stir-fried vegetables like mooli radish, carrots, and chayote squash. Packed with 42g of protein per serving, this dinner is designed to fuel your body while keeping the carbs in check at 44g, making it ideal for diabetic-friendly diets. The textures range from tender chicken to crunchy veggies, making every bite delightful. Easy to prepare in just 40 minutes, this meal is perfect for a weeknight dinner or meal prep for your busy schedule. Serve warm and enjoy a nutritious, vibrant plate that satisfies both your health goals and your taste buds.

Ingredients

• - Amoy Dark Soy Sauce
• 250 Ml Trs Lemon Juice 250Ml
• 75G Greenfields Berbere Spice Blend, 75G
• 65G Natoora Root Ginger
• 50G Black Garlic Cloves, 50G
• - Biona Capers In Olive Oil
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 100 g Yorkshire English Carrots 100G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Maldon Sea Salt
• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• - Forest Whole Foods Organic White Quinoa
• 640G Birds Eye Country Mixed Vegetables

Instructions

1. 1. Rinse the quinoa thoroughly under cold water and soak for 10 minutes to remove bitterness.
2. 2. Cook the quinoa in 240ml of water over medium heat until fully absorbed, approximately 15 minutes.
3. 3. Marinate the chicken breast with soy sauce, lemon juice, Moroccan spice blend, grated ginger, minced garlic, and olive oil for 15 minutes.
4. 4. Slice the mooli radish, carrots, and chayote squash into thin strips for stir-frying.
5. 5. Heat a wok or a large frying pan and stir-fry the vegetables with olive oil, salt, and pepper for 5 minutes until slightly tender.
6. 6. Preheat the air fryer to 180°C and grill the marinated chicken for 10-12 minutes, flipping halfway through for even cooking.
7. 7. Plate the cooked quinoa evenly across two serving bowls as the base.
8. 8. Arrange the stir-fried vegetables neatly on top of the quinoa, ensuring an even distribution of colors and textures.
9. 9. Slice the grilled chicken into strips and place them over the vegetables in each bowl.
10. 10. Sprinkle a pinch of Maldon sea salt on top of the dish for enhanced flavor and presentation.
11. 11. Serve warm and enjoy your balanced Korean-inspired dinner with a squeeze of fresh lemon juice if desired.