Maple

Grilled Maple Chicken on Quinoa Salad – Delishar

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Trying to think up healthy yet appealing dishes to entice the kids can be quite challenging. My girls are pretty good eaters, given that they were brought up with the rule of “always try before saying I don’t like it”. So they are quite good about trying food that are new to them. However, when I introduce food that’s unfamiliar to them I try my best to make sure that it will appeal to their taste-buds.

Using their favourite vegetables, I toss up this quinoa salad that is not only appealing to their taste-buds, but also the pop of colours was enticing as well. Paired it with a fragrant and slightly caramelized grilled maple chicken, and their favourite baby beans. I knew I’m going to win their hearts that evening.

Did you know that quinoa has many proven health benefits? It is one of the world’s most popular super food that is

  • very nutrious
  • high in protein
  • gluten-free
  • loaded with fiber
  • contains all 9 essential amino acids
  • has low glycemic index
  • rice in zinc, iron, magnesium, and many vitamins
  • supports weight loss
  • high in anti-oxidant
  • prevents heat disease 
  • has anti-inflammatory properties
  • improves digestion 

and many more. If you are interested to find out more, check out this link for more information. Quinoa can be found at health food store, NTUC finest, cold storage, marketplace, and Jason’s. Check out my other quinoa recipe, Salmon with Mango Avocado Salsa on Quinoa. Don’t forget to participate in the Tefal Advance Rice Cooker giveaway that is ending today. 

Note: The grilled chicken is paleo approved but not quinoa. Substitute with cauliflower rice for a full paleo meal. 

Grilled Maple Chicken on Quinoa Salad

delishar

Serves 4-6

Grilled Maple Chicken

  • 3 chicken breast split into half width/thickness wise
  • 4 tbsp maple syrup
  • 2 tbsp coconut amino or soy sauce if not going paleo
  • 2 tsp grated ginger
  • 1 tbsp lemon juice
  • 2 cloves garlic grated
  • Black pepper to taste
  • Oil for cooking

Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp applecider vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste

Quinoa Salad

  • 1 cup uncooked quinoa
  • 1 1/2 cup 360ml water
  • Pinch of salt
  • 1 Japanese cucumber seeded and diced
  • 1/2 red pepper diced
  • 1/2 yellow pepper diced
  • 1/3 cup chopped fresh basil
  • 2 tbsp chopped spring onions / scallions

Garnish

  • Lemon zest
  • Chopped cilantro

Blanched beans

  • 300 g baby french beans
  • Salt to taste

Grilled Maple Chicken

  • Place all the ingredients except oil into a zip lock bag. Seal, and mix to combine.

  • Allow chicken to marinate for at least 1 to 24 hours in the chiller.

  • When ready to cook, heat a grill pan on medium high heat and grease with oil.

  • Allow excess marinade to drip off chicken then place on grill pan.

  • Lower heat to medium, and allow to grill for about 2 minutes each side. Remove chicken from pan, and allow it to rest loosely tented with tin foil to keep warm for about 5-10 minutes.

Quinoa

  • Rinse quinoa and drain.

  • Place quinoa into a pot over medium heat and toast until no longer wet and smells nutty. About 5-8 minutes.

  • Pour in water, season with salt, and bring to boil.

  • Reduce heat to low, cover and let the quinoa cook in a gentle simmer for 15 minutes.

  • After 15 minutes, turn off heat and allow to sit with lid on for another 5 minutes. Do not open or peek!

  • Then fluff with fork and transfer to a large mixing bowl to cool.

  • When quinoa is cooled, toss together the rest of the ingredients and prepared dressing.

Blanch baby beans

  • Bring a pot of water to boil, then season water generously with salt.

  • Blanch green beans for 2 minutes.

  • Then remove and transfer to a bowl of cold or ice water to stop cooking process.

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Goma Dare Roast Chicken with Maple Carrots – Delishar

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Here’s my take on a super easy Sesame Chicken, Delishar-style and it only requires 3 ingredients! It’s so simple that the kids can do it themselves while you tend to other side dishes. I cannot begin to tell you how it perfumed my house and set off growling tummy while it bakes in the kitchen. My girls walked into the house and exclaim, “Mmmmm Mom, it smells really good in here! I can’t wait for dinner!!”

This was all thanks to the special ingredient, Mizkan’s Sesame Sauce with Nuts. The nutty, savoury, and drool-inducing aroma was unreal. To be honest, I was quite surprised by how good the roast chicken thighs turned out! The chicken was simply marinated in Mizkan‘s Sesame Sauce and oven baked. It was absolutely juicy and packed full of flavours with each bite. I love how the sugar in the sauce has caramelised as it bakes and gives such a gorgeous hue to the skin of the chicken thighs.

I served the delicious sesame sauce chicken thighs with a simple maple glazed roasted Dutch carrots and a side salad dressed with the same Sesame dressing for a dinner that was quite effortless. My family, even my non-meat-loving girl finished her whole chicken thigh with no fuss. Guess this recipe will be making its way on the rotation based on how well-received it was! Please try it and let me know what you think. 🙂

You can get Mizkan’s products at any major supermarkets and Redmart. Looking for more inspiration for Mizkan’s sauces and soup base? Here are some other ways you can use Mizkan’s products:

Goma Dare Roast Chicken with Maple Carrots

Sharon Lam

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Roast Chicken Thighs

  • 4 pcs Boneless skin-on chicken thighs about 250g each
  • 1/2 cup Mizkan Roasted Sesame Sauce Kin No Gomadare Nuts
  • Black pepper to taste

Pan Gravy (optional)

  • 2 tbsp corn flour
  • 2 tbsp water

Maple Carrots

  • 12 pcs dutch carrots
  • 2 tbsp olive oil
  • 2 tbsp real maple syrup
  • Salt and pepper to taste

To serve

  • Mixed salad to serve
  • Mizkan Roasted Sesame Sauce Salad dressing
  • Italian parsley to garnish

Roast Chicken Thighs

  • Pour Mizkan Roasted Sesame Sauce onto chicken thighs and allow to marinate for at least 30 minutes.

  • Transfer chicken to roasting tray and bake for 25 minutes or until juices runs clear in a preheated oven at 200C.

  • Once baked, transfer to serving plate and allow to rest for 5 minutes before serving. Save the pan juice for gravy.

Pan Gravy

  • Transfer the pan juice from the baking pan into a saucepan and bring it up to a simmer over medium heat.

  • Mix cornflour and water together to make slurry.

  • Drizzle slurry into simmering pan juice while stirring until it comes to the consistency you desire. You may not need to use all the slurry.

Maple Carrots

  • Peel the carrots and lay them out on a separate roasting pan.

  • Brush on the olive oil, season with salt and black pepper.

  • Roast in 200C preheated oven for 25 minutes. Same time as the chicken is done.

  • Remove from oven and brush on maple syrup, then return to oven placing it directly under the heat source for 2 minutes.

To Serve

  • Serve with roasted chicken, maple carrots, side salad, gravy, and Mizkan Roasted Sesame Sauce dressing. 

  • Garnish with chopped Italian parsley

This post is in collaboration with Mizkan Asia. However, all opinions are of my own. 

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