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🥗 Ginger Saffron Chicken Bowl with Quinoa Salad

480 kcal · 35 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 150 g quinoa
• 1 Stück fennel bulb
• 1 Stück orange
• 20 g fresh ginger
• 1 Prise saffron threads
• 30 ml olive oil
• 300 ml chicken broth
• 1 Stück lemon
• 50 g feta cheese

Instructions

1. 1. Rinse the quinoa in a fine mesh sieve. Stir it with the chicken broth and saffron threads in a pot. Bring to a boil, reduce heat and let it simmer for 15 minutes until the liquid is absorbed. Remove the pot from heat and let it rest for 5 minutes.
2. 2. Wash the orange and carefully remove the flesh from the peel. Dice the fennel finely. Grate the ginger finely. Pound the chicken fillet slightly and cut it into 2 cm cubes.
3. 3. Heat 20 ml of olive oil in a large pan over medium heat. Fry the chicken cubes for 6-8 minutes until golden brown and cooked through. Remove the chicken and keep it warm.
4. 4. Add the remaining 10 ml of olive oil to the same pan. Sauté the fennel and grated ginger for 3 minutes until the fennel is soft. Stir the chicken back into the vegetable mixture and season with lemon juice.
5. 5. Divide the saffron-colored quinoa onto 4 plates. Distribute the chicken-fennel mixture on top. Add the orange segments. Crumble the feta over it and serve immediately.

Nutrition per serving

• kcal: 480
• Protein: 38 g · Fett/Fat: 14 g · Carbs: 52 g