Chicken with Vegetables Quinoa

"Eat the World"- Let’s roll with Chef Kiko

Prep.time: 30min. Skills: easy to medium
Chef Kiko Martins

 

Ready to “Eat the World”- Let’s roll with Chef Kiko!

 

Chef Kiko Martins is one of Portugal’s most renowned chefs. Born in Rio de Janeiro, Chef Kiko returned to Portugal and brought with him a passion for long family barbecues. He believes, it's through food that relations are founded.

Kiko Martins was elected Chef of the Year in 2015 by Time Out Lisboa and in 2016 he was awarded the prestigious 'Prix au Chef de l'Avenir'!

 

Ingredients for 4 servings:

 

Preparation

  1. Remove the chicken’s outer skin and put it on a box
  2. Prepare a marinade with white wine, sea salt, corianders, orange juice and mashed black pepper
  3. Dive the chicken breast into the marinade and keep it in the cold for 3 hours. Remove the marinade and grill with a single drizzle of olive oil
  4. Wash the quinoa with water. Guarantee that the quinoa is well washed before proceed. Put water and sea salt into a pan on heat and let it until it starts to boil. Add quinoa and let it cook for more 10 minutes. Drain it and pass it for cold water
  5. Then get the fennel and wash it well. Slice it in small pieces. Grill it with the chicken
  6. Wash the radish and laminate it finely
  7. Wash the cherry tomatoes and cut them in the middle
  8. Wash and peel the shallots and cut them in small pieces
  9. Put some olive oil on a pan and braise the shallots. Flavour it with sea salt and black pepper. Involve the vegetables, the quinoa and a small portion of diced corianders
  10. Add a little of chicken broth and mascarpone. Stir it good
  11. After the chicken is grilled cut it in tiny slices. Dispose them above above the quinoto
  12. Finalize with a few pieces of orange.

 

Amount per serving: 553 g

Energy (calories): 692 kcal / 32%

Protein: 42.82 g / 78%

Fat: 32.57g / 67%

Carbohydrates: 58.63g / 24%

Chicken with Vegetables Quinoa

"Eat the World"- Let’s roll with Chef Kiko

Prep.time: 30min. Skills: easy to medium
Chef Kiko Martins

 

Ready to “Eat the World”- Let’s roll with Chef Kiko!

 

Chef Kiko Martins is one of Portugal’s most renowned chefs. Born in Rio de Janeiro, Chef Kiko returned to Portugal and brought with him a passion for long family barbecues. He believes, it's through food that relations are founded.

Kiko Martins was elected Chef of the Year in 2015 by Time Out Lisboa and in 2016 he was awarded the prestigious 'Prix au Chef de l'Avenir'!

 

Ingredients for 4 servings:

  • 600g of chicken breast
  • 0,4l of white wine
  • Sea salt at taste
  • 20g of corianders
  • 3 oranges
  • Black Pepper at taste
  • Olive Oil at taste
  • 200g of quinoa
  • 100g of fennel
  • 50g of radish
  • 8 little shallots
  • 150g of cherry tomatoes
  • 4 soup spoons of mascarpone
  • 0,4l of chicken broth

 

Preparation

  1. Remove the chicken’s outer skin and put it on a box
  2. Prepare a marinade with white wine, sea salt, corianders, orange juice and mashed black pepper
  3. Dive the chicken breast into the marinade and keep it in the cold for 3 hours. Remove the marinade and grill with a single drizzle of olive oil
  4. Wash the quinoa with water. Guarantee that the quinoa is well washed before proceed. Put water and sea salt into a pan on heat and let it until it starts to boil. Add quinoa and let it cook for more 10 minutes. Drain it and pass it for cold water
  5. Then get the fennel and wash it well. Slice it in small pieces. Grill it with the chicken
  6. Wash the radish and laminate it finely
  7. Wash the cherry tomatoes and cut them in the middle
  8. Wash and peel the shallots and cut them in small pieces
  9. Put some olive oil on a pan and braise the shallots. Flavour it with sea salt and black pepper. Involve the vegetables, the quinoa and a small portion of diced corianders
  10. Add a little of chicken broth and mascarpone. Stir it good
  11. After the chicken is grilled cut it in tiny slices. Dispose them above above the quinoto
  12. Finalize with a few pieces of orange.

 

Amount per serving: 553 g

Energy (calories): 692 kcal / 32%

Protein: 42.82 g / 78%

Fat: 32.57g / 67%

Carbohydrates: 58.63g / 24%