Healthy and delicious, this bowl is packed full of nothing but good things. Make it the night before and pack it for a nutritious and satisfying lunch.
Chicken Glory Bowl by The Food Gays
Ingredients
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2/3 cup quinoa, rinsed 1/2 cup water 1/2 teaspoon dried basil 1/2 teaspoon dried parsley 1/2 teaspoon black pepper 1/2 teaspoon smoked paprika 1/2 teaspoon salt (+ 1/2 teaspoon for pickling) 1/2 lime, juiced 1 tablespoon evoo 1 chicken breast |
1/4 cup purple cabbage, finely sliced 1/4 cup carrot, matchsticks 1/4 cup cucumber, matchsticks 1/2 cup rice wine vinegar 1 tablespoon sugar 1 egg, hardboiled sesame seeds, to garnish fresh mint, to garnish |
Method
Rinse and cook quinoa according to package directions. Meanwhile, prepare the chicken marinade. In a bowl, combine basil, parsley, black pepper, paprika and salt with lime juice and evoo. Add chicken breast to bowl and coat well with marinade for at least 30 minutes in the refrigerator before cooking.
Prepare vegetable toppings. Slice cabbage very thin with a mandolin, and cut carrot and cucumber into matchsticks. In a small bowl, combine rice wine vinegar, salt and sugar. Stir until sugar is desolved. Add sliced carrot and cucumber, cover and chill in the refrigerator.
In a small pot, add water. Bring to a boil, add egg, cover, and turn off the heat. Cook egg for 8-10 minutes with lid on. Once finished, run the egg under very cold water for 2-3 minutes before removing its shell.
Heat oil in a pan on medium. Add chicken, and cook on each side 4-5 minutes, until the meat is fully cooked. Let rest for 2 minutes before slicing into 1/2 inch pieces.
Serve quinoa in a bowl, and top with chicken, pickled carrot and cucumber, cabbage, hardboiled egg and fresh mint. Sprinkle with toasted sesame seeds and serve immediately.
Adrian Harris and Jeremy Inglett are the founders of Food Gays Media.
