Recipe: Spring chicken goddess bowl

Spring Chicken Goddess Bowl Recipe:
 
Ingredients:

• 2 cups quinoa, cooked
• 1lb boneless, skinless chicken breasts, grilled and sliced
• 1 cup snap peas, blanched and sliced
• 1 carrot, julienned
• 1 cup cherry tomatoes, halved
• 1/2 cup radishes, thinly sliced
• 1/4 cup coriander, chopped
• 1/4 cup spring onions, sliced
• 1 Tbsp sesame seeds
• Option: you can swap the chicken for tofu

For the Chicken Marinade:

• 2 Tbsp soy sauce
• 1 Tbsp honey/agave syrup
• 1 Tbsp olive oil
• 1 tsp grated ginger
• 1 garlic clove, minced

For the Dressing:

• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1 tsp honey/agave syrup

 
Method:
1. In a bowl, whisk together the ingredients for the chicken marinade. Coat the chicken breasts(or tofu) and let them marinate for at least 30 minutes.
2. Grill the marinated chicken breasts until fully cooked (6-8 mins on each side), then slice them into strips. (if using the tofu, slice into strips before gilling)
3. Assemble your poke bowl by placing a portion of cooked quinoa at the bottom.
4. Arrange the sliced grilled chicken, snap peas, julienned carrots, cherry tomatoes, radishes, coriander, and spring onions over the quinoa.
5. Sprinkle sesame seeds on top for added texture.
6. In a separate bowl, whisk together the dressing ingredients.
7. Drizzle the dressing over the poke bowl just before serving.
8. Gently toss the ingredients together to combine the flavours.
9. Enjoy your delicious and protein-packed spring chicken goddess bowl!
 
Feel free to customize with additional vegetables or your favorite spring produce.
 
 
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