The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Teriyaki Chicken with Edamame & Kale Quinoa
Roast free-range chicken breasts in a homemade honey-sweetened teriyaki sauce, until juicy and irresistible. Serve with British quinoa, flecked with edamame beans and crispy kale. Thinly sliced spring onions and chilli for that final garnish.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 25g honey (use half)
- 4cm fresh ginger
- 1 unwaxed lime
- 2 garlic clove
- 2 British Free Range chicken breasts
- 100g edamame beans (Soya)
- 100g kale
- 80g quinoa (quinoa (100%))
- 2 spring onion
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 chilli
Nutritional Information
Calories: 536
Protein: 57g
Carbs: 36g
Fat: 20g
Ingredients
- 2 spring onion
- 1 British Free Range chicken breast
- 100g edamame beans (use half) (Soya)
- 1 chilli (use half)
- 100g kale (use half)
- 2 garlic clove
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 25g honey (use a quarter)
- 80g quinoa (use half) (quinoa (100%))
- 4cm fresh ginger (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 544
Protein: 58g
Carbs: 37g
Fat: 20g
Teriyaki Chicken with Edamame & Kale Quinoa
Roast free-range chicken breasts in a homemade honey-sweetened teriyaki sauce, until juicy and irresistible. Serve with British quinoa, flecked with edamame beans and crispy kale. Thinly sliced spring onions and chilli for that final garnish.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Place the chicken into a small ovenproof dish and toss with 2 tsp oil, a pinch of sea salt and black pepper. Bake for 20-25 mins, until cooked through.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Add the edamame for the final 1-2 mins of cooking, then drain altogether. Return to the pan and set aside.
- Finely chop or grate the garlic and ginger. Finely dice half the chilli (remove the seeds for less heat). Thinly slice the remaining chilli and spring onions. Halve the lime. Make the teriyaki sauce; in a small bowl mix the ginger, garlic, diced chilli (to taste), half the honey, tamari, half the spring onions and juice from the lime.
- Pour the teriyaki sauce over the chicken and bake for 5 mins, until the sauce thickens slightly. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, thinly slice the chicken into strips.
- Place the kale onto a lined baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 5-7 mins, until golden and crisp. Add the roasted kale and remaining teriyaki sauce from the chicken dish to the saucepan with the cooked quinoa. Mix to combine.
- Serve the quinoa topped with the chicken. Scatter over the sliced chilli (to taste) and remaining spring onions.
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