You are viewing a simplified version of this recipe. Enable JavaScript for the full interactive experience — nutrition scoring, serving adjustments, meal planning, shopping lists, and more.
Honey Chicken with Avocado Cream accompanied by Quinoa with sautéed Cherry Tomatoes
A quick and healthy recipe that combines the sweetness of honey with the creaminess of avocado cream, accompanied by fluffy quinoa and sautéed cherry tomatoes. Perfect for a balanced and flavorful dinner.
- Servings: 2
- Prep: 10 min
- Cook: 15 min
Ingredients
- 100 grams quinoa
- 100 grams avocado
- 100 grams Greek cheese
- 125 grams cherry tomato, halved
- 2 units chicken breast
- 15 g honey
- 200 ml water
- 1 clove garlic, peeled and chopped
- 1 teaspoon oregano
- 30 ml olive oil
- 1 grams salt
- 1 grams black pepper
Instructions
- In a saucepan, add the water, salt, and quinoa. Bring to a boil and cook covered over medium-low heat for 12 minutes. Remove from heat, let stand covered, then fluff and season with a drizzle of oil, salt, and pepper.
- In a measuring jug, mix the avocado, 3/4 of the Greek cheese, a drizzle of oil, salt, and pepper. Blend with an immersion blender until you get a creamy, homogeneous sauce. Reserve in a covered bowl. Cut the cherry tomatoes in half and peel and chop the garlic.
- In a frying pan, heat a drizzle of oil over medium heat and sauté the garlic for 1-2 minutes. Add the cherry tomatoes and oregano, and sauté for 2-3 minutes. Remove the tomatoes from the pan. In the same pan, add another drizzle of oil, season the chicken breast with salt and pepper, and cook for 3-4 minutes per side until cooked through.
- Off the heat, add the honey over the chicken and stir to glaze. Serve the chicken breast, quinoa, and avocado cream on plates. Top the quinoa with the sautéed tomatoes and crumble the remaining Greek cheese on top.
Nutrition (per serving)
- Calories: 740 kcal
- Protein: 49 g
- Carbohydrates: 49 g
- Fat: 30 g
- Fiber: 8 g