Steak Broccoli Protein Pots Recipes
STEAK & BROCCOLI PROTEIN POTS
These protein pots feature steak with a tasty Japanese twist served with wholegrain rice and a zing of sushi ginger. Rustle them up in less than 20 minutes
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 19m
Number Of Ingredients 5
Steps:
- Tip the rice mix into a bowl and stir in the ginger, chopped onion greens and 4 tbsp water. Add the broccoli and the spring onion whites, but keep the onions together, on top, as you will need them in the next step. Cover with cling film, pierce with the tip of a knife and microwave for 5 mins.
- Meanwhile heat a non-stick frying pan and sear the steak for 2 mins each side, then set aside. Take the onion whites from the bowl and add to the pan so they char a little in the meat juices while the steak rests.
- Tip the rice mixture into 2 large packed lunch pots. Slice the steak, pile the charred onions on top and seal until you're ready to eat (see tip below).
Nutrition Facts : Calories 385 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium
PERSONAL PROTEIN POT RECIPE BY TASTY
Here's what you need: garlic, fresh ginger, sesame oil, honey, soy sauce, chicken breast, quinoa, chicken stock, sliced carrot, snap pea, shredded red cabbage, bell pepper, broccoli floret, egg, salt, avocado, scallion, toasted sesame seed
Provided by Matthew Johnson
Categories Dinner
Yield 1 serving
Number Of Ingredients 18
Steps:
- In a small measuring cup, mix together the garlic, ginger, sesame oil, honey, and soy sauce. Whisk to combine.
- Pour about 2 tablespoons of the sauce over the chicken in a small bowl and set the rest aside for serving. Toss the chicken in the sauce to coat.
- Heat a tablespoon of oil in a small pot over medium heat. Cook the chicken until golden brown on one side, then flip and cook the other side until the chicken reaches an internal temperature of at least 165°F (75°C), about 10 minutes total. Remove the chicken breast from the pan. Let rest for 5 minutes, then slice.
- Add the quinoa and chicken stock to the same pot. Stir the quinoa and bring to a boil on high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
- To the strainer, add the carrot, snap peas, red cabbage, bell pepper, broccoli, and the egg. Sprinkle with salt.
- Cover the pot and cook for 20 minutes.
- Remove the food from the heat, fluff the quinoa and add the chicken and veggies. Top with the sliced avocado and the cooked egg. Pour on the rest of the reserved sauce, and garnish with scallions and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Calories 1890 calories, Carbohydrate 171 grams, Fat 99 grams, Fiber 20 grams, Protein 78 grams, Sugar 45 grams
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