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MealDinnerChickenChickenSoyGlutenEggsAsianDifficultyHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesPan FryOne-Pot or PanMeal PrepStove TopWeeknightSteamLunchEasyHealthyDairy-Free

Personal Protein Pot

featured in Quick And Delicious High Protein Meals

This personal protein pot is a quick and easy meal that is perfect for those who are always on the go with its mix of protein and veggies in one convenient dish.

Matthew Johnson
Tasty Team
92% would make again
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Personal Protein Pot
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 1 serving

  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • ¼ cup soy sauce (60 mL)
  • 1 boneless, skinless chicken breast
  • ½ cup dry quinoa (85 g), rinsed
  • 1 ½ cups chicken stock (360 mL)
  • ½ cup sliced carrot (55 g)
  • ½ cup snap peas (50 g), ends trimmed
  • ½ cup shredded red cabbage (50 g)
  • ½ cup sliced bell pepper (50 g)
  • ½ cup broccoli florets (75 g)
  • 1 large egg
  • kosher salt, to taste
  • ½ avocado, sliced
  • sliced scallion, for garnish
  • toasted sesame seed, for garnish

Nutrition Info

  • Calories 1153
  • Fat 44g
  • Carbs 119g
  • Fiber 23g
  • Sugar 31g
  • Protein 84g

Estimated values based on one serving size.

Preparation

  1. In a small measuring cup, whisk together the garlic, ginger, sesame oil, honey, and soy sauce.
  2. Pour about 2 tablespoons of the sauce over the chicken breast in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
  3. Cook the chicken in a small nonstick saucepan over medium heat until golden brown on one side, then flip and cook the other side until the internal temperature reaches at least 165°F (75°C), about 10 minutes total. Remove the chicken from the pot. Let rest for 5 minutes, then slice.
  4. Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil over high heat, then reduce the heat to low and place a metal strainer over the simmering quinoa.
  5. Add the carrot, snap peas, red cabbage, bell pepper, broccoli, and egg to the strainer. Sprinkle with salt, then cover and cook for 20 minutes.
  6. Remove the strainer from the pot, then fluff the quinoa. Peel the egg and cut in half lengthwise.
  7. Arrange the chicken and steamed veggies atop the quinoa. Top with the sliced avocado and egg. Pour over the reserved sauce, then garnish with scallions and toasted sesame seeds.
  8. Enjoy!
  9. Love this recipe? Download the Tasty app to save it and discover others like it.

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Personal Protein Pot