Oriental Chicken Breast With Edamame


    2 boneless skinless chicken breasts
    ½ cup edamame beans
    1tsp olive oil
    1 tspFigaro Extra Virgin Olive Oil
    1 spring onion bulb
    1 tspfinely chopped ginger
    1 tspfinely chopped garlic
    ½ medium carrot, cut into strips
    ¼ medium red bell pepper, cut into strips
    ¼ medium yellow bell pepper, cut into strips
    1 tsp light soy sauce
    Crushed black peppercorns to taste
    Microgreens for garnishing
    1 tbsp Figaro Extra Virgin Olive Oil
    1 tbspchopped ginger
    1 tbspchopped garlic
    1 green chilli
    1 spring onion bulb
    Few fresh coriandersprigs
    1 tbsp light soy sauce

preparation method

1. For the marinade, blend together Figaro Extra Virgin Olive Oil, ginger, garlic, green chilli, spring onion bulb, coriander sprigs and soy sauce to a smooth paste.
2. Make incisions on the chicken breasts, apply the marinade and rub well.
3. Heat olive oil in a non-stick grill pan. Place the marinated chicken breasts on it and grill till the chicken is fully cooked.
4. Heat Figaro Extra Virgin Olive Oil in a non-stick pan.
5. Quarter spring onion bulb vertically.
6. Add ginger, garlic, spring onion quarters, carrot, red and yellow bell peppers, edamame, soy sauce and crushed peppercorns to the pan, toss and sauté for 2 minutes.
7. Transfer the vegetableson a serving plate.
8. Rest the chicken breast on a work top for 2 minutes and slice it. Place the sliced chicken on top of the vegetables.
9. Garnish with microgreens and serve hot.

Serving Suggestions

    Serve 2
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