Tomato-Ginger Poached Chicken

Tomato-Ginger Poached Chicken with Quinoa and Parsley

for

with Quinoa and Parsley

Prep Time: 50 mins Calories: (per serving)570

Contains Chicken

Contains Gluten

Poached chicken can be much more than bland health food. Ours starts with a flavorful poaching liquid that adds juiciness. For this recipe, you will start right away with poaching the chicken. While the chicken poaches, you will have plenty of time to cook the garlic quinoa pilaf and prep the ingredients for a warm cherry tomato and ginger vinaigrette that flavors the quinoa and sauces the chicken. We hope you enjoy, Dane County!

Seasonings include ground cumin, ground fennel, salt, and pepper.

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry may increase your risk of foodborne illness.

Poach Chicken

Photo based on 2-serving recipe

Poach Chicken

Smash

garlic cloves, mince remaining garlic

Peel and mince shallot

Whisk 4 quarts water, soy sauce, smashed garlic cloves, and ¼ cup salt in Dutch oven or pot

Cover chicken with plastic wrap, then pound chicken to ¾ inch thickness using meat tenderizer or pan

Place chicken in steamer basket and submerge in water. If you do not have a steamer basket, place chicken directly in water

Heat pot over medium heat until water registers 180 degrees, ~15-20 minutes

Turn off heat, cover pot, let chicken breasts cook until internal temperature is 165 degrees, another 15-20 minutes

Cook Quinoa

Photo based on 2-serving recipe

Cook Quinoa

While chicken is poaching, heat

tablespoon olive oil in

large

saucepan over medium heat until shimmering

Add quinoa, minced garlic, ½ of shallot, and dash of salt

Cook until fragrant, ~3 minutes

Stir in

1 ½ cups

2 ¾ cups

water and bring to simmer

Reduce to low heat, cover, and simmer until quinoa is tender and water is absorbed, ~20 minutes, stirring once halfway through

Remove from heat and let sit, covered, for 10 minutes

Prep Vegetables

Photo based on 2-serving recipe

Prep Vegetables

While quinoa cooks, wash and dry cherry tomatoes and parsley

Peel and grate ginger

Halve cherry tomatoes

Remove and chop parsley leaves

Make Tomato Vinaigrette

Photo based on 2-serving recipe

Make Tomato Vinaigrette

Heat

tablespoon

olive oil in skillet over medium heat until shimmering

Add seasonings, remaining shallot, and ginger and cook until fragrant, 1 minute

Stir in cherry tomatoes and dash of salt (if desired), cook until cherry tomatoes have softened, 3-5 minutes, stirring occasionally

Remove from heat, stir in red wine vinegar, drizzle of olive oil, parsley, and salt and pepper, to taste

Finish Dish

Photo based on 2-serving recipe

Finish Dish

Add half of tomato-ginger vinaigrette to quinoa, stir to combine

Season with salt, pepper, and drizzle of olive oil, to taste

Slice each chicken breast

Plate

Add sliced chicken and quinoa to plate

Serve with remaining vinaigrette

Enjoy!

Questions? Contact Us

We'd LOVE to hear from you!

(608) 316-2771

info@IsthmusEats.com

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