Chicken Buddha Bowls
with Quinoa, Apples & Feta
Cooking time
15 minutes
Servings
4
Calories
680 /serving
Serve up a whole lotta wholesomeness with these bowls, topped with juicy seared chicken sliced for maximum vinaigrette absorption. You’ll lay the tender meat over a bed of fluffy quinoa topped with fine-sliced apples, matchstick beets and soft greens. Top it with briny feta cubes and roasted pepitas. Then comes the crowning glory: a liberal drizzle of our Sesame Sunshine vinaigrette that’s fruity and tangy in all the right places.
We will send you:
- 4 Chicken breasts
- 2 Apples
- 150g Matchstick beets
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 120ml Sesame Sunshine vinaigrette
- 25g Roasted pepitas (pumpkin seeds)
- 190g White quinoa
- 60g Feta
- 10g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Milk, Sesame, Soy
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
30 g
Saturated Fat
5 g
Sodium
590 mg
Total Carb
53 g
Sugars
13 g
Protein
52 g
Fibre
7 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 2 cups water and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, halve, core and thinly slice the apple. In a large bowl, combine the baby greens, a drizzle of oil and S&P.
Plate your dish
Divide the quinoa and baby greens between your bowls. Top with the beets, apple and chicken. Garnish with the cheese and pepitas. Serve the vinaigrette on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
