1. Preheat

   Preheat the oven to 220C.

   Connect Oven
2. Cook Chicken Breast

   Season chicken. Cook for 22 - 28 minutes, let rest for 5 minutes.

   TIP: Why rest? Because proteins continue to cook once removed from the oven!

   • 4 , 8oz breasts Boneless Skinless Chicken Breasts
   • 1 pinch Black Pepper
   • 1 Tbsp Olive Oil
   • 1 tsp Salt
3. Flavour & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Fresh Thyme
   • 1/2 tsp Salt
   • 110 g Red Quinoa
   • 310 ml Water
4. Cook Broccoli

   Drizzle broccoli with olive oil. Season. Cook for 18 minutes.

   • 2 heads , large florets Broccoli
   • 1/2 tsp Red Pepper Flakes
   • to coat Olive Oil
   • 1/2 tsp Salt
   • 1 pinch Black Pepper
5. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 110 g Red Quinoa
6. Prep Sauce

   Heat sesame oil over low heat in a medium saucepan. Add ginger, garlic, & orange peel; cook, stirring until fragrant, for about 2 - 3 minutes.

   • 1/2 tsp , grated Ginger Root
   • 1 1/2 Tbsp Toasted Sesame Oil
   • 1 , minced Garlic Clove
   • 2 slices , freshly peeled Orange Peel
7. Sauce Creation

   Add all ingredients to a medium bowl, stirring until cornstarch dissolves. Gradually pour into pan with ginger & garlic. Bring to a boil for 30 seconds, whisking constantly. Keep warm over low heat until ready to serve.

   • 1 Tbsp White Vinegar
   • 1/2 tsp Chilli Paste
   • 1 1/2 Tbsp Toasted Unsalted White Sesame Seeds
   • 1 , juiced Orange
   • 50 g Granulated Sugar
   • 2 Tbsp Cornflour
   • 1 Tbsp Soy Sauce
   • 120 ml Low Sodium Chicken Stock
8. Serve & Enjoy!

   Pair with good music.

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By Innit Culinary Team