Cryo-Concentrated Citrus-Ginger Chicken Grain Bowls
20min
25min
4
520
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Chef's Note
By freeze-thawing the citrus-ginger juice mixture, you capture a hyper-concentrated glaze containing 100% of the raw, bright fruit aromatics without adding heat, preventing the glaze from tasting flat or cooked when added to prepped meals.
Tags
Ingredients
2 cups Fresh orange juice
1/4 cup Fresh lime juice
1 tbsp Fresh ginger, finely grated
1 tbsp Honey
1.5 lbs Boneless skinless chicken breasts
1 cup Quinoa
2 cups Water
1 cup Shelled edamame
1 cup English cucumber, diced
4 whole Radishes, thinly sliced
2 tbsp Low-sodium soy sauce
1 tbsp Toasted sesame oil
1 tbsp Olive oil
1/2 tsp Salt and black pepper
Instructions
- 1
Combine orange juice, lime juice, grated ginger, and honey in a shallow container and freeze solid for 6 to 8 hours.
- 2
Place the frozen juice block in a fine-mesh sieve lined with cheesecloth over a bowl in the refrigerator. Allow it to thaw until 1/2 cup of rich, dark liquid drains off (discard the remaining clear ice).
- 3
Rinse quinoa under cold water, then combine with 2 cups of water and a pinch of salt in a pot; bring to a boil, cover, and simmer on low for 15 minutes until liquid is absorbed. Fluff and let cool.
- 4
Season chicken breasts with salt, pepper, and olive oil. Heat a skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until internal temperature reaches 165°F (74°C). Slice into strips once rested.
- 5
Whisk the 1/2 cup of cryo-concentrated citrus syrup with low-sodium soy sauce and toasted sesame oil to form your raw finishing glaze.
- 6
Divide cooked quinoa, sliced chicken, edamame, cucumber, and radishes evenly across four meal-prep containers.
- 7
Store the raw glaze in small side cups and drizzle over the chicken and grain bowls right before eating.
Nutrition Information (per serving)
520
42g
54g
14g
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